Chicken Taco Pinwheels

Ingredients 

• 6 flatbread or 4 large tortillas
• 8 ounces light cream cheese
• ½ cup plain Greek yogurt
• 3 tablespoons taco seasoning or homemade
• 4 green onions finely chopped
• 1 cup shredded cheddar cheese about 4oz
• ½ cup bell pepper red, green, and/or yellow
• 1 cup corn kernels thawed
• 2 cups cooked shredded chicken
• 1 tablespoon chopped fresh cilantro

Instructions 

• Using a hand mixer, combine the cream cheese, yogurt and taco seasoning until smooth.
• Add the green onion, cheddar cheese, peppers (remember to reserve a bit for garnish if desired), corn and chicken. Continue to mix until well combined.
• Divide the filling equally over the flatbreads or tortillas and spread evenly leaving a 1″ border at the edges.
• Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate at least 2 hours.
• Once chilled, cut each roll into 3/4-inch slices. Garnish with cilantro and reserved peppers.