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Appetizers

Baked Mexican Pinwheels

Baked Mexican Pinwheels recipe
photo by:kraft
time
prep:
25 min
total:
2 hr 25 min
servings
total:
30 servings, 2 pinwheels each
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What You Need

1
tub  (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1
cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1
cup  chopped cooked chicken
1
 plum tomato, seeded, finely chopped
2
 green onions, finely chopped
3
Tbsp.  chopped fresh cilantro
6
large  whole wheat tortillas (10 inch)

Make It

HEAT oven to 375°F.

MIX reduced-fat cream cheese and shredded cheese in medium bowl until blended. Stir in next 4 ingredients.

SPREAD onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.

HEAT oven to 375°F. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place, cut-sides up, on baking sheet sprayed with cooking spray.

BAKE 10 min., turning after 5 min.

Kraft Kitchens Tips

Serving Suggestion
Serve with BREAKSTONE'S or KNUDSEN Sour Cream.
Substitute
Prepare using tomato-flavored tortillas.
Make Ahead
Roll-ups can be refrigerated up to 24 hours before slicing and baking as directed just before serving.
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