Description
Delightful Pesto Chicken Pinwheels featuring tender chicken, basil pesto, and creamy cheese, perfect for parties and gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs/900g)
- 1/2 cup (120ml) basil pesto
- 8 oz (225g) cream cheese, softened
- 1 cup (100g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 4 large flour tortillas (10–12 inch/25-30cm diameter)
- 2 cups (60g) fresh baby spinach leaves
- 1 large red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced (optional)
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness and season with salt, pepper, garlic powder, and Italian seasoning.
- Cook the seasoned chicken in olive oil for 6-7 minutes per side until fully cooked. Let cool and slice into thin strips.
- Combine softened cream cheese with 1/4 cup of pesto until smooth.
- Prepare vegetables by washing spinach, slicing red bell pepper and red onion if using.
- Spread a tortilla with 1/4 of the pesto cream mixture, adding mozzarella and Parmesan cheese on top.
- Layer cooked chicken strips, spinach, bell pepper, and drizzle with remaining pesto.
- Roll the tortilla tightly and refrigerate for 30 minutes to firm up.
- Slice into 1-inch pinwheels and serve.
Notes
For cleaner cuts, chill the rolls before slicing and use a serrated knife.
Nutrition
- Serving Size: 4 pinwheels
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg