16 ounces John Soules Foods Southwest Diced Chicken, refrigerated or thawed, roughly chopped
2 cups (16 ounces) cream cheese, room temperature
2 small red and green bell pepper, finely chopped
1 tablespoon taco seasoning
1 cup shredded cheddar cheese
3 (10-inch) flour tortillas
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Instructions
Mix cream cheese, peppers and taco seasoning together until combined.
Spread a heaping 1/4 cup of cream mixture evenly over tortillas. Sprinkle evenly with cheese and top with chicken. Roll up each tortilla and place seam-side-down on a cutting board. Cut tortillas into 1 1/2- to 2-inch-thick pinwheels. Keep refrigerated until ready to serve.
