Ingredients
Scale
- 8 ounces cream cheese
- ½ cup sour cream
- 2 teaspoons Dijon mustard
- 2 cups chopped cooked chicken
- ½ cup sliced almonds
- ⅓ cup dried cranberries
- 4 sliced green onions
- ½ cup feta cheese
- 3 10-inch flour tortillas
Instructions
- Mix the cream cheese, sour cream, and Dijon mustard together with a hand mixer.
- Add the chicken, almonds, cranberries, green onions, and feta cheese. Stir until combined.
- Spread the mixture onto a tortilla, leaving a ½ inch border along the sides and top.
- Tightly roll up the tortilla.
- Tightly wrap the tortilla rolls in plastic wrap. Refrigerate the rolled up tortillas for several hours to allow the filling to become firm.
- Remove the plastic wrap and slice the tortillas with a serrated knife into pinwheel sandwiches.
- Prep Time: 10 minutes