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1 cup Philadelphia Light Cream Cheese Product
1 cup Cracker Barrel Shredded Light Tex Mex Cheese
1 cup chopped cooked chicken
1 plum tomato, seeded, finely chopped
3 Tbsp. chopped fresh cilantro
2 green onions, finely chopped
6 large whole wheat tortillas
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How do I make it ?
Heat oven to 375°F.
Mix cream cheese product and shredded cheese in medium bowl until well 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 on baking sheet sprayed with cooking spray.
Bake 10 min., turning after 5 min.
Kraft Kitchen Tips!
Serve with sour cream.
Prepare using sun-dried tomato-flavoured flour tortillas.
Roll-ups can be refrigerated up to 24 hours before slicing and baking as directed just before serving.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 160 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 1 g
Protein 4 g
30 servings, 2 pinwheels (24 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.