Chicken Tortilla Spirals

These are delicious! Like little chicken enchiladas!  I think you can serve them hot or cold. The filling seems to squish out more when they’re hot.

Chicken Tortilla Spirals

8 oz cream cheese, at room temperature
¼ c. sliced green onions
1 can green chilies (4 oz), chopped and drained
¼ c. roasted red pepper, diced
¼ c. reduced fat shredded cheddar cheese
1 c. cooked chicken breast, diced
3 TB chopped fresh cilantro
2 tsp chili powder
1 tsp smoked paprika
8 low carb tortillas, medium-size

Beat the cream cheese until smooth and add all ingredients, except tortillas. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Roll up jellyroll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Refrigerate at least two hours. Preheat oven to 400 degrees OR serve cold. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet.

Yield: 24 servings. Per serving (2 spirals)= 95 Calories; 5g Fat (50.0% calories from fat); 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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