Literally to die for! Say “yum” if you want to eat these!
- On a clean, flat surface, spread out the low-carb tortillas. Spread a thin layer of pesto sauce over each tortilla, leaving a small border around the edges to prevent leakage.
- Evenly distribute the shredded chicken breast on top of the pesto-covered tortillas.
- Sprinkle the chopped spinach, sun-dried tomatoes, and shredded mozzarella cheese over the chicken. Season with salt and pepper to taste.
- Starting from one end, carefully roll each tortilla into a cylinder shape.
- After rolling the tortillas, slice them into 1-inch pieces to create the pinwheels. Secure with toothpicks if necessary.
- Air fry the pinwheels at 400°F (200°C) for about 7 minutes until they are crispy and heated through.
Adaptations and Hints:
- You can adjust the recipe to suit the tastes of picky eaters in your family. Swap out the spinach for basil leaves, or use a different cheese if they don’t like mozzarella.
- For a bit of extra heat, add some crushed red pepper to the pesto sauce before spreading it on the tortillas.
- To make the recipe even lower in carbs, use homemade pesto made with olive oil, garlic, pine nuts, parmesan cheese, and fresh basil.
- These pinwheels can be made in advance and stored in an airtight container in the fridge. They are perfect for meal prep or to bring to parties.
- If you’re feeding a large family or want leftovers, feel free to double the recipe. Be prepared for them to disappear quickly!
Enjoy your delicious Low-Carb Pesto Chicken Pinwheels with your favorite sides for a delightful and satisfying meal.
Credit: FoodWorld