Mexican Pinwheels
The flavors of Mexico, rolled into every bite.
Mexican Pinwheels made in the Adventure Kitchen, March 2015
Ingredients
1 whole grain or multigrain tortilla
Fresh cilantro leaves
1/2 an avocado, cut into thin slices
1 small tomato, cut into thin strips
Cooked chicken such as Simple Chicken Thighs, cut into thin strips
Instructions
1. Lay the tortilla on a clean, flat work surface.
2. Use a spatula or the back of a large spoon to spread the Black Bean Spread over the whole surface of the tortilla.
3. Lay the cilantro leaves in one even layer over the bottom 3/4 of the tortilla.
4. Lay the sliced avocado horizontally in an even layer over the bottom 3/4 of the tortilla. (Horizontal will make it easier to roll up your pinwheel at the end.)
5. Lay the tomato slices horizontally in an even layer over the bottom 3/4 of the tortilla. (Horizontal will make it easier to roll up your pinwheel at the end.)
6. Lay the strips of chicken horizontally in an even layer over the bottom 3/4 of the tortilla.
7. You are ready to roll! Start where the ingredients go all the way to the end of the tortilla and begin to roll the tortilla up from the bottom, rolling all the ingredients inside as you go. A nice, tight roll will produce beautiful pinwheels.
As you roll tightly, the ingredients will squish toward the far end.
8. When you have finished rolling, lay the roll with the seam on the bottom. Choose a serrated knife to cut your roll into pinwheels. (A serrated knife has a jagged blade rather than a smooth blade.)
First cut the irregular ends off. Then make slices all the way through the roll, about an inch wide. To make beautiful pinwheels, gently but steadily draw the knife back and forth over the roll, allowing it to fall through the layers as it goes. Gentle pressure should be enough to cut through the layers without smashing everything down into a mess.
9. Carefully lay the slices on their sides to serve.
The finished product!