Tex-Mex Pinwheels

We're big sandwich people at our house.  My husband always keeps a fresh loaf of homemade bread in the box, and sandwiches are made on an almost daily basis.  It's nice that my kids like them so much, packing lunches for them in the morning is a snap.  But every now and then we all need a change.

These little pinwheels were a total hit with kids and adults.  They are full of flavor, but still mild.  They are soft, bite sized and will go a long way when feeding a crowd.  You can't go wrong with favorites like chicken, cheese and olives.  Serve them as an appetizer, or one of the main dishes, you can't go wrong.


Tex-Mex Pinwheels
A Blog About Food

Ingredients

8 ounces light sour cream
8 ounces light cream cheese, softened
4 oz can chopped green chiles
1 cup grated cheddar cheese
1/2 cup chopped green onions
1 tablespoon cumin (or to taste)
1 tablespoon chili powder (or to taste)
garlic salt to taste
1 1/2 cups cooked chicken, diced into very small pieces
1 cup olives, diced
5 10-inch flour tortillas

Directions

In a mixing bowl combine sour cream, cream cheese, green chiles, cheddar cheese, green onions, and seasonings to taste.  Then gently fold in olives and chicken.

Divide evenly and spread over each tortilla, leaving about half and inch of space at the edge.  Wrap tightly in plastic wrap and refrigerate for at least two hours (I made mine the day before).  Unwrap, cut into 1-2 inch pieces and serve either cold or at room temp.