Southwestern Chicken Pinwheels

Ingredients

• 8 large sun-dried tomato tortillas
• 16 ounces cream cheese, softened

• 1 (1 1/4 ounce) packet taco seasoning
• 2 cooked boneless skinless chicken breasts, chopped fine
• 15 ounces black beans, drained and rinsed
• 2-3 green onions, chopped
• 1 large tomato, seeded and chopped
• 1 cup tex-mex cheese

Directions

1. 1

   In a medium bowl, mix together the cream cheese and taco seasoning until well blended.

2. 2

   Spread evenly onto the tortillas.

3. 3

   Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.

4. 4

   Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.

5. 5

   Slice into 1 inch slices and serve.

6. 6

   Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.

7. 7

   ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.

8. 8

   ** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.