Southwest Pinwheels

These pinwheels taste like 7-layer dip in an easy to eat bite.

  • 2 cups cooked chicken, shredded or chopped
  • 1 Tbsp. taco seasoning
  • 1 cup sour cream
  • 1 Tbsp. chopped cilantro
  • ¼ tsp. lime zest
  • 8 each 10” flour tortillas
  • 1 can (16-oz.) refried beans
  • 2 cups shredded cheddar cheese
  • 4 each roma tomatoes, seeded and chopped
  • 1 bunch green onions, chopped
  • 1 can (3.8-oz.) sliced black olives
  1. Toss chicken with taco seasoning; set aside. In a small bowl mix together sour cream, cilantro and lime zest; set aside.
  2. To make each roll-up spread about 3 tablespoons refried beans, 2 tablespoons sour cream mixture, ¼ cup chicken, ½ cup cheese, 2 tablespoons tomatoes, 1 tablespoon onions and 1 tablespoon olives. Roll up tightly and wrap in plastic food wrap. Repeat with remaining tortillas. Refrigerate at least 1 hours.
  3. Unwrap, trim ends and cut each roll-up into 8 pieces.
  4. Refrigerate leftovers.

For a spicier pinwheel mix hot sauce to taste into beans.

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