Southwestern Fajita Chick'n Pinwheels
Recipe:
Southwestern Fajita Chick’n Pinwheels
Serves: 2-4
Prep Time: 15 min
Cooking: 20 min
Recipe By: Lynda Dillon
Ingredients
1 package of Abbot’s Fajita Chick’n
1 avocado, mashed
2 cups tomatoes, diced
2 cups non-dairy cheddar cheese, shredded
1/2 cup black olives, chopped
Sea salt and black pepper, to taste (optional)
2 tablespoon lime juice
4 flour tortillas
Description
This time of year, our social calendars are busier than ever. These pinwheels (featuring our deliciously pre-seasoned Fajita Chick’n) are just the crowd-pleasing recipe you need. Prepare up to 24 hours in advance, then serve en plein air at your next picnic or garden party.
Method
Cook the Fajita Chick’n according to its package instructions. Season with cracked black pepper and set aside.
Warm the tortillas in a damp paper towel for 5 - 10 secs in the microwave or leave at room temperature while you’re prepping the other ingredients.
Squeeze the lime juice into the mashed avocado. Mix together and add sea salt and pepper to taste.
Place the tortilla on a non-stick, flat surface (i.e., wood cutting board). Spread on mashed avocado, sprinkle on the cheese, top with tomatoes, black olives, and Chick’n all over the tortilla.
With one edge of the tortilla (closest to you), start rolling forward (tightly, if you roll it too loose, the filling will fall out when you cut it) until you reach the end of the tortilla. Set on a plate with the fold side down to keep it closed. Repeat for each tortilla. Set both rolls in the fridge to chill for about 10 - 15 mins. This helps to keep it intact, but if you can’t wait, cut it into 1-inch thick slices and pierce a toothpick through it to hold the pinwheels together.