Chicken Taco Pinwheel Box
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Chicken Taco Pinwheel Box

Prep: 15 minutes plus chilling • Serves: 4

2 green onions, thinly sliced
1 cup shredded rotisserie chicken breast meat
1/4 cup cream cheese, softened
1/4 cup refrigerated prepared guacamole
1/4 cup shredded Mexican cheese blend
2 tablespoons finely chopped red bell pepper
2 teaspoons taco seasoning
4 (8-inch) flour tortillas
1 cup thinly sliced romaine lettuce
4 (3-compartment) food storage containers
1 large Honeycrisp apple, cored and thinly sliced
1/4 cup sunflower seed butter

1.In large bowl, stir onions, chicken, cream cheese, guacamole, Mexican cheese, pepper and seasoning. Spread tortillas with onion mixture; top with lettuce and roll up tightly to enclose filling. Tightly wrap tortilla rolls with plastic wrap; refrigerate 1 hour.

2.Remove plastic wrap from tortilla rolls; cut each roll crosswise into 1-1/4-inch-thick slices. Makes about 24 pinwheels.

3.Fill containers by dividing pinwheels into 1 compartment, apple slices into 1 compartment and sunflower seed butter into remaining compartment; cover with lids and refrigerate up to 3 days.

Approximate nutritional values per serving (1 container):
430 Calories, 22g Fat (7g Saturated), 50mg Cholesterol,
738mg Sodium, 40g Carbohydrates, 5g Fiber, 20g Protein