Chicken N Fruit Pinwheels Recipes

CHICKEN 'N FRUIT PINWHEELS

Steps:

• Mix the first list of ingredients in a medium size bowl.
• I drained the pineapple and pressed as much juice from it as I could. Saved the juice to use some in dressing.
• Then make the dressing and add to the chicken and fruit mixture.
• I had the bakery dept slice a loaf of bread horizontally, then I cut the ends off.
• Spread the chicken mixture on each slice and then roll.
• I used an electric knife to slice the pinwheels.
• Amount of pinwheels will vary according to the type of bread you use and thickness of slices. I got 5 1/4-inch pinwheels out of one slice of bread using 1/3 cup of mixture.

CHICKEN PINWHEELS RECIPE

Steps:

• Cover each tortilla with a wedge of spreadable cheese. Layer sliced chicken breast, lettuce, cucumber slices, tomatoes on each tortilla.
• Roll up, and cut into 1 inch slices.

CHICKEN PINWHEELS

Steps:

• Combine chicken and broth in large nonstick skillet.
• Bring to a boil.
• Cover; reduce heat.
• Simmer 8 to 10 minutes or until chicken is done.
• Drain; cool slightly.
• Shred chicken or cut into thin strips.
• Spread each tortilla with cream cheese to within 1/2 inch of edges.
• Sprinkle evenly with garlic pepper and cayenne.
• Top evenly with chicken, slaw mix and chopped pepper.
• Press lightly to flatten.
• Roll tightly.
• Wrap each roll in plastic wrap.
• Refrigerate until ready to serve.
• Remove plastic wrap from rolls and cut each into 6 pieces.
• Use wooden picks for serving.
• Serve with salsa on the side.
• Refrigerate leftovers.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.