Chicken Parmesan Pinwheels
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a medium sized bowl, stir together chicken, ½ cup (125 mL) marinara sauce, Parmesan, mozzarella, cream cheese, breadcrumbs, salt, onion powder, garlic powder and oregano.
Lay out two of the tortillas so that they overlap by half. Spread half of the chicken mixture over the two tortillas and roll them up to make one tortilla log. Tightly wrap each in plastic wrap, twisting the ends to seal. Repeat rolling and slicing with the remaining tortillas and chicken mixture. Refrigerate until chilled, at least 1 hour or over night. Once chilled, slice the rolls to make 1-inch thick pinwheels.
In a large skillet heat 1 tsp (5 mL) canola oil over medium heat. Fry pinwheels on each side for 30 seconds, carefully flipping them over. Cook in batches if needed. Serve pinwheels sprinkled with parsley and a bowl of remaining warm marinara sauce for dipping.
|Per 1 serving||Amount|
|Saturated Fat||1.8 g|
|Per 1 serving||% Daily Value|