Ingredients

The following ingredients have 4 Servings
  • 8 oz. cream cheese (softened (I used light))
  • 4 artichoke hearts (drained and diced)
  • 4 strips roasted red pepper (diced)
  • 6 black olives (diced (I used Kalamata))
  • 4 oz. rotisserie chicken breast (diced)
  • 4 flatbreads or wraps (I used whole wheat, or large lettuce leaves to make lettuce wraps)
  • 1 cup Baby spinach

Instruction

  • Combine the cream cheese, artichoke hearts, roasted red pepper, olives, and chicken in the bowl of a mixer with the paddle attachment.
  • Turn the mixer onto low until thoroughly combined, allowing the flavors to mix together well.
  • Using about a quarter of the mixture, spread a thin layer on top of one of the flatbreads or wraps and top with baby spinach leaves.
  • Roll up the flatbread or wrap tightly and cut into six to eight pinwheels. Repeat with the remaining ingredients.
  • Alternatively, for a gluten free or low carb option, spread the chicken mixture inside large lettuce leaves to make lettuce wraps.