Mediterranean Chicken Pinwheels
Ingredients
- 6 large flour tortillas (10-inch/25 cm)
- 1/2 cup soft, spreadable plain cream cheese
- 1/2 cup prepared sun-dried tomato pesto
- 1 (10 or 12.5 oz) can Chicken in Water, drained
- 1/3 cup finely chopped black olives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
Spread cream cheese evenly over each tortilla, spreading to edges. Shred chicken if chunk form. Leaving 1/2-inch border, top with sun-dried tomato pesto, chicken, olives, basil and parsley; roll up tightly. Refrigerate rolls for 15 minutes. Slice into 1/2-inch pieces.
