Ingredients

• 13 pieces each - spinach, sun-dried tomato and white wraps
• 1.5 cups - cream cheese
• 1 bunch - green onions
• 1/4 cup - jalapeno peppers
• 1/4 cup - salsa
• 1/2 cup - boiled shredded chicken

How to Make Pinwheel Roll

• In one container, mix 1/2 cup cream cheese with chopped jalapenos and green onions.
• In another container, mix 1/2 cup cream cheese with salsa.
• In the third, mix 1/2 cup cream cheese and chicken.
• In the green spinach wrap, spread the mixture with the jalapeno and green onions and roll them tightly.
• In the sun-dried tomato wrap, spread the mixture with the salsa and roll them similarly.
• In the white wrap, fill them with the chicken mixture and roll.
• Cover in cling wrap to prevent dryness.
• Refrigerate for 4-5 hours.
• Cut into pieces and serve.