Back to school is just around the corner - lunch and snack time meal prep is upon us! Whitney is showing us how to make Chicken Taco Pinwheel Boxes that will satisfy kiddos and grownups, alike!
Make this recipe your own by adding or omitting any ingredients. Sub black beans for chicken for a vegetarian option or try adding some celery along with your apples for dipping.
Letting your pinwheels rest in the fridge is important in order for the flavors to meld together and for your pinwheels stay wrapped tight when slicing! Once your boxes are prepped, they keep in the refrigerator for up to three days.
Get the full recipe here:
Ingredients:
- 2 green onions, thinly sliced
- 1 cup shredded rotisserie chicken breast meat
- ¼ cup cream cheese, softened
- ¼ cup refrigerated prepared guacamole
- ¼ cup shredded Mexican cheese blend
- 2 tbsp finely chopped red bell pepper
- 2 tsp taco seasoning
- 4 (8-inch) flour tortillas
- 1 cup thinly sliced romaine lettuce
- 4 (3-compartment) food storage containers
- 1 large Honeycrisp apple, cored and thinly sliced
- ¼ cup sunflower seed butter
Directions:
- In large bowl, stir onions, chicken, cream cheese, guacamole, Mexican cheese, pepper,
- and seasoning. Spread tortillas with onion mixture; top with lettuce and roll up tightly to enclose filling. Tightly wrap tortilla rolls with plastic wrap; refrigerate 1 hour.
- Remove plastic wrap from tortilla rolls; cut each roll crosswise into 1¼-inch-thick slices. Makes about 24 pinwheels.
- Fill containers by dividing pinwheels into 1 compartment, apple slices into 1 compartment, and sunflower seed butter into remaining compartment; cover with lids and refrigerate up to 3 days.
