Baked Mexican Pinwheels

• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1 cup chopped cooked chicken
• 1 plum tomato, seeded, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 green onions, finely chopped
• 3 Tbsp. chopped fresh cilantro
• 6 large whole wheat tortillas (10 inch)

1. Heat oven to 375F.
2. Mix reduced-fat cream cheese and shredded cheese in medium bowl until blended.
3. Stir in next 4 ingredients.
4. Spread onto tortillas; roll up.
5. Wrap individually in plastic wrap.
6. Refrigerate 2 hours.
7. Heat oven to 375F.
8. Unwrap roll-ups.
9. Trim and discard ends.
10. Cut each roll-up into 10 diagonal slices.
11. Place, cut-sides up, on baking sheet sprayed with cooking spray.
12. Bake 10 min., turning after 5 min.

philadelphia, milk, chicken, tomato, green onions, fresh cilantro, whole wheat tortillas

Taken from www.kraftrecipes.com/recipes/baked-mexican-pinwheels-138888.aspx (may not work)