These chipotle chicken pinwheels go together in a snap. These make a healthy appetizer if you’re willing to share. If not, they make a great lunch!
Ingredients:
🥄 300 g shredded chicken
🥄 150 g cream cheese
🥄 4 diced green onions
🥄 4 chipotle pepers in adobo sauce, well chopped
🥄 1/4 c sugar-free barbecue sauce
🥄 6 tortilla wraps
To make the shredded chicken, cook 3 chicken breasts covered in broth for 8 hours on low in the slow cooker. Remove from the slow cooker and shred with two forks.
In a medium bowl, mix together all ingredients except for the wraps. You may have to work a bit hard to fully mix in the cream cheese. Once mixed spread 1/6th of the mixture into onto each tortilla, spreading to the edges of the tortilla as much as possible. Tightly roll the wrap then slice into 3/4” thick coins.
To make this ahead of time, make the filling and then freeze. When you’re ready to eat, allow the filling to thaw in the frozen, then proceed with making the pinwheels.
