Creamy Chicken Verde Pinwheels are a simple & easy snack recipe. Great for parties! Delicious shredded chicken, black beans & green chilis- SO GOOD!
My daughter Anya is back today taking over the blog to help me out & share with you these Creamy Chicken Verde Pinwheels we made together recently. Please give her a nice warm welcome!
Hi, I’m Anya & I’m back today to share a super easy & yummy snack- Creamy Chicken Verde Pinwheels. I’m absolutely giddy to share these with you. They are so easy, clever & most of all, tasty. I usually don’t care for chilis, but these were so good. We really love snack foods in our house & because of that, we are always making some sort of new munchy treat to enjoy on the weekends. It’s so much better than making a big meal, especially in the warmer months. My mom really likes these because she can make the chicken in the slow cooker one day to have for dinner – which is so easy. Then with the leftovers, it’s just mix & spread the next day. I found myself wishing they weren’t all gone so quickly. Fortunately, they are as basic as it can be, so my sister & I can make them ourselves for lunch whenever we have the chance.
Creamy Chicken Verde Pinwheels
This post contains some affiliate links. Click here to read my full disclosure policy.
We just mixed up all these ingredients we had leftover from tacos the night before & then spread it out on the tortillas, rolled them up & cut into slices.
My sister & I are always hoping we have the ingredients in the fridge so we can whip these up again.
They are just SO EASY! Perfect for using up leftover chicken.
Creamy Chicken Verde Pinwheels
Creamy Chicken Verde Pinwheels
Ingredients
- 2 cups cooked shredded chicken either rotisserie or leftovers
- 8 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup black beans- rinsed & drained
- 1 small can diced green chilis
- 1 tbsp minced onions
- 1/2 tsp garlic salt
- 1/2 tsp parmesan garlic seasoning
- 4 large burrito tortillas or 8 small taco size
Instructions
- Combine chicken, cream cheese, cheddar cheese, black beans, chilis, onions & seasonings in a medium bowl & stir together until fully combined
- Spread 1/4 cup of the mixture evenly on each tortilla
- Roll the tortilla up tightly & lay on open end to keep from unrolling.
- Refrigerate 30 minutes to firm up
- Cut off the ends of tortilla roll & cut into 1-inch slices
- Repeat with remaining tortillas
- Enjoy!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I can’t wait to make more? You have got to give them a try!
Thank you, Anya, for sharing this awesome recipe!
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more great recipes made by Anya?
Mini Chicken Basil Thin Crust Pizza
Don’t miss these great ideas from these bloggers….
7-Layer Bean Dip from Cooking Classy
Slow Cooker Party Meatballs from CincyShopper
To see where I am linking today- visit HERE
Nicole says
Your creamy chicken verde pinwheels look delicious! Thank you for sharing you recipe with us at the #HomeMattersParty this week.
Jess says
PINNED! YUMMY! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!