1 pkg taco seasoning
2 c. shredded taco cheese
2 c. cooked chicken, shredded , or ground beef, cooked, rinsed and drained
1/2 c. green pepper, diced, or 7 oz. can diced green chilies, drained
1/2 c. red & yellow pepper, diced, optional*
1/4 c. fresh cilantro, or 1/8 c. dry cilantro, optional
soft tortilla shells, burrito size (I use whole grain & flax from Sam's club)
Combine1st 7 ingredients.. spread thin and all the way to the edges of the tortillas. Roll tight, with no holes. Refrigerate overnight or at least for 4+ hours. Slice into finger width size pinwheels. (May have to reroll some pinwheels that become loose.) Serve with salsa and guacamole. Makes 6 long rolls. These appetizers are always a hit!
*I used green, red and yellow peppers with the chicken and only green chilies with the beef.
First picture is of chicken pinwheels. 2nd picture is of beef pinwheels.
