|15 min||0 min||5|
|2 cup shredded||Chicken breast, boneless, skinless, grilled|
|3/4 cup||Greek yogurt, plain, 2% M.F.|
|3/4 cup||Cottage cheese (2% M.F.)|
|1 cup shredded||Mexican cheese blend (or whatever cheese you prefer)|
|1/2 cup||Plum tomatoes (finely diced)|
|1/2 cup chopped||Green bell pepper (finely)|
|1 1/2 tsp||Garlic (finely minced)|
|3 stalk(s)||Green onion, scallion, ramp (finely sliced)|
|3/4 cup||Cilantro (coriander) (optional, finely chopped)|
|2 tsp||Chili powder|
|1 1/2 tsp||Cumin|
|1/2 tsp||Paprika, smoked|
|1/2 tsp||Red pepper flakes (optional)|
|1/2 tsp||Sea salt|
|1/2 tsp||Garlic powder|
|1/2 tsp||Onion powder|
|1/2 tsp||Oregano, dried|
|1/2 tsp||Black pepper|
|5 medium tortilla(s)||Whole wheat tortilla|
Step 1: Combine the shredded chicken, Greek yogurt, cottage cheese, Mexican cheese blend, plum tomatoes, green pepper, garlic, green onion, cilantro (optional) in a large mixing bowl, stirring until well combined.
Step 2: In a small bowl, add the chili powder, cumin, smoked paprika, red pepper flakes (optional), sea salt, garlic powder, onion powder, oregano, and black pepper and stir to combine.
Step 3: Sprinkle the seasoning mixture over the contents in the large mixing bowl and stir until well combined.
Step 4: Lay flour tortilla down on work surface and spread about 1/2 cup of the chicken taco mixture evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
Step 5: Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on cutting board and use a sharp, serrated knife to slice roll into 8 pinwheels.
Step 6: Repeat steps 4 and 5 with the remaining tortillas.
Step 7: Serve cold or warm in skillet on stove-top over low-medium heat, if preferred.
Pinwheels are a great way to make meals and snack time fun for the kids. Keep things interesting with other filling combinations, such as: