2/3cupthick salsa or picante sauce(Use mild, medium or hot, your preference)
1/2cupsour cream
2Tbsptaco seasoning
1tspsalt
1tspgranulated garlic or garlic powder
1/2tsplemon pepper
2-3cupschopped cooked chicken
1cupshredded sharp cheddar cheese
1/3cupchopped green onion
2Tbspchopped cilantro
6extra largeburrito size tortillas
salsa, pico de gallo, sour cream, guacamole for servingoptional
Instructions
Using an electric mixer on medium-high whip together the cream cheese, salsa, sour cream, taco seasoning, salt, garlic and lemon pepper until fully blended.
To the bowl add chicken, cheese, green onion and cilantro. Mix until evenly distributed by hand.
Lay the tortillas on a flat surface. Divide the mixture among the tortillas spreading the cream cheese mixture evenly leaving a 1/2 inch order all around.
Begin to roll starting with the widest side ending seam side down. Shape evenly by hand. Wrap each tortilla in plastic wrap and chill for at 4 hours or overnight.
Just before serving use a sharp knife to slice each tortilla into 8 even pinwheels.
Serve immediately with a side of salsa, guacamole or pico de gallo for dipping.