1 POINT Chicken Taco Tortilla Pinwheels

W-W point – 1


  • 4 oz 1/3 less fat cream cheese, softened to room temperature
  • ¼ cup plain nonfat Greek yogurt
  • 2 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
  • 2 tablespoons salsa
  • 1 tablespoon taco seasoning
  • 1 scallion, thinly sliced
  • 4 oz cooked boneless skinless chicken breast, finely shredded
  • 3 (8-inch) lower calorie/carb tortillas or wraps


  • In a mixing bowl, add the cream cheese, yogurt, shredded cheddar, salsa, and taco seasoning and then stir (I like to use a fork, but a spatula or spoon will also work) until well combined. Add the scallions and shredded chicken and mix the ingredients together until thoroughly combined.
  • Lay a tortilla flat on a clean surface like a cutting board and scoop about a ½ cup of chicken filling (it’s actually a bit more, so a generous ½ cup) onto the center of the wrap. Use a spatula or butter knife to spread the filling across the entire surface of the tortilla in an even layer. Starting at one end, roll the tortilla up tightly over the filling. Repeat with the remaining ingredients to make three roll-ups. Wrap each one snugly in plastic cling wrap and place in the refrigerator for at least 4 hours or up to 24 hours.
  • When the roll-ups are well chilled, use a sharp knife to slice each one into 6 equal-sized pinwheels. If you want them to be perfect looking, feel free to trim the “rough edge” off the end pieces.

W-W Points per pinwheel: 1

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