THE DAIRY KITCHEN
Baked Chicken and Cheese Tortilla Pinwheels
By THE DAIRY KITCHEN
Makes
24
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Kids will love these baked pinwheels for their school lunches.
Ingredients
1 cup chopped cooked chicken breast1 cup grated mixed vegetables (red capsicum, zucchini, carrot, finely shredded spinach leaves)
1 spring onion, sliced
2 tablespoons mayonnaise
¾ cup grated tasty cheese
4 wholegrain or wholemeal square wraps/mountain bread
Handy Tips
Substitute the chicken for well drained tuna or shredded ham.
Method
- Preheat oven to 180°C (160°C fan forced). Combine chicken, vegetables, onion, mayonnaise and tasty cheese in a bowl.
- Lay the wraps on the bench. Spread filling evenly over wrap, leaving a 2cm border on one edge. Spread the edge with a little mayonnaise. Roll up wrap towards the border edge and seal with mayonnaise. Trim the edges of each wrap and cut into 6 thick slices. Place the wraps, cut side down on a baking tray lined with paper.
- ,Bake for 10-15 minutes or until golden brown. Serve warm or cool. Wraps can be kept in the fridge in a sealed container for up to 3 days.
