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Sunday, December 19, 2010

Saturday: Chicken Pesto Pinwheel (Appetizer)

We are heading to friends house Christmas night and we are supposed to bring an appetizer.  Mark also took this to work and it received RAVE reviews and it was requested I place on the blog...Here you go ladies!
Yields: 5 small flour tortillas

  • 5 small flour tortillas
  • 5 (un-breaded) chicken tenders, cooked & shredded
  • 1/2 cup prepared pesto
  • 8 oz of cream cheese, softened
  • 1 head of roasted garlic (optional, Humana ladies this was not in the one I prepared for the office party. SORRY!)

  1. Mix cream cheese, pesto, garlic & chicken together.  
    • If you have time, allow to sit overnight in the refrigerator.
  2. Divide cream cheese mixture in 5ths and spread onto the tortilla.
    • If you placed in frig over night, warm slightly in the microwave for easier spreading. 
  3. Roll.
  4. Cut the ends off of each tortilla and then divide evenly into pinwheels. 
    • If you warmed the mixture in the microwave, place back into refrigerator before cutting for easier cutting.  Again, not necessary. 

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