Ingredients

• 8 slices Smoked Chicken Breast Shingle
• 1/3 cup (75 mL) herbed cream cheese
• 2 large spinach tortillas
• 1 cup (250 mL) thinly sliced carrot
• 1 cup (250 mL) thinly sliced yellow pepper
• 1 cup (250 mL) packed baby spinach
• 1 cup (250 mL) thinly sliced red cabbage

Directions

1. Spread cream cheese evenly over each tortilla, leaving 1-inch (2.5 cm) border. Layer turkey, carrot, yellow pepper, spinach and red cabbage over top.
2. Roll up tightly and secure with toothpicks. Cut into 1-inch (2.5 cm) thick slices to create pinwheels.

Tips:

• To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
• These pinwheels also make lovely appetizers.