Ingredients:

  • 2 cups (480 ml) cooked, shredded chicken
  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (120 ml) salsa
  • 1/2 cup (60g) shredded cheddar cheese
  • 1/2 cup (85g) canned black beans, rinsed and drained
  • 1/2 cup (75g) canned corn, drained
  • 1/4 cup (60ml) chopped fresh cilantro
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) cumin
  • 1/4 teaspoon (1.25 ml) garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 large (10-12 inch) flour tortillas

Instructions:

  1. In a large bowl, combine shredded chicken, softened cream cheese, salsa, cheddar cheese, black beans, corn, cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
  2. Lay a tortilla flat on a cutting board. Spread approximately 1/4 of the chicken mixture over the entire surface, leaving a small border at the edges.
  3. Tightly roll the tortilla up, starting from one end and working towards the other.
  4. Wrap the rolled tortilla tightly in plastic wrap or parchment paper. Repeat with remaining tortillas and filling. Refrigerate for at least 30 minutes.
  5. Once chilled, remove the wrapped tortilla roll from the refrigerator. Trim off the ends of each roll. Slice the roll into 1-inch thick pinwheels. Arrange on a platter and serve.