Southwestern Chicken Pinwheels

• 8 large sun-dried tomato tortillas
• 16 ounces cream cheese, softened
• 1 (1 1/4 ounce) packet taco seasoning
• 2 cooked boneless skinless chicken breasts, chopped fine
• 15 ounces black beans, drained and rinsed
• 2 -3 green onions, chopped
• 1 large tomatoes, seeded and chopped
• 1 cup tex-mex cheese

1. In a medium bowl, mix together the cream cheese and taco seasoning until well blended.
2. Spread evenly onto the tortillas.
3. Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.
4. Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
5. Slice into 1 inch slices and serve.
6. Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
7. ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
8. ** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.

tomato tortillas, cream cheese, chicken breasts, black beans, green onions, tomatoes, cheese

Taken from www.food.com/recipe/southwestern-chicken-pinwheels-397906 (may not work)