BBQ Chicken Tortilla Pinwheels

When you find yourself walking towards an appetizer even though the last course of a meal has been served you know that the appetizer is deadly delicious. That's what happened with these BBQ Chicken Tortilla Pinwheels. They were deadly delicious! We ate them all day. Literally. I even stuffed myself with a pinwheel or two for breakfast. Then of course snacking. Oh and lunch. Ah yes, of course, dinner too. Wait, midnight snack as well duh! These disappeared so quickly that I had to make them a second time within three or so days. They're irresistible!

For something so flavorful, creamy, and intense these pinwheels actually take no time at all to make. There's not much cooking at all, except the chicken. Though of course you can easily have pre-cooked chicken or get chicken from somewhere and then you won't have to cook at all. So this is definitely beginner level recipe resulting in SERIOUS delicious level of awesome!

Without further discussion, let me just dive into the recipe so I can get these from screen to your plates asap. These are so good, you might just develop an addiction, so be forewarned!

Ingredients:

• Cream Cheese - 1 package (8 ounces) softened to room temperature
• Mozzarella Cheese - 1 cup grated
• Barbecue Sauce - 1/2 cup (This is where most of the flavor comes from so choose a good one!)
• Cooked Chicken - 2 1/4 generous cups chopped (I used my Jhat Pat Tandoori Chicken Bites recipe)
• Cilantro - 1/2 generous cup chopped finely
• Garlic Powder - 1/2 tsp. (I heap my 1/2 tsp.)
• Black Pepper - to taste
• Salt - to taste
• Flour Tortillas - 4 tortillas (size 10 inches)

Method:

Measure out all your ingredients (except the tortillas of course) in a large bowl. Admire how pretty they look! Haha!

Mix everything extra well until fully incorporated. I used a handheld mixer to mix everything. It was quick and much more effortless and ensured everything was mixed very well. Then divide your filling mixture into four equal portions.

Lay out the tortilla on a clean flat surface. Drop 1/4th of the filling mixture in the center and then spread it all over in an even layer using a spatula or butter knife. Get as close to the corners as you can leaving very little space around the edges.

Begin rolling up the tortilla as tightly as you can from one side.

The filling gets pushed as you roll it up and acts as a good sticky sealant for the edge of the tortilla. Repeat with the rest of the three tortillas. Wrap each individual roll in plastic wrap and chill in the fridge for at least two hours (best over night) to get clean and sharp cuts. 

When completely chilled use a sharp knife to cut slices about 1/2 inch in thickness. Anddd you're ready to eat serve them! These are best eaten when chilled but I had room temperature pinwheels (after the guests were gone and the party was over) and they still tasted divine!

As long as you have the ingredients on hand this recipe is super quick to put together. The only time you do need to plan ahead for is the chilling time in the fridge before cutting. I think these are going to be my most favorite appetizer to make for parties. Super quick and so delicious!

Plus I think it looks super impressive too!