We’ve got a recipe that turns a simple chicken wrap into the ultimate, taco-inspired meal. Have you heard of pinwheel wraps? They’re the new craze, and we’ve jumped right on board by adding them to our flex meal menu with this Chicken Taco Pinwheel Wrap recipe.
To whip up these Chicken Taco Pinwheel Wraps, you’ll only need a few ingredients. Grab a whole wheat tortilla, shredded chicken, low-fat Mexican cheese, nonfat cream cheese, salsa and chili powder. Combine all of the ingredients for the filling (everything except the tortilla!). Spread the creamy mixture evenly on the whole wheat tortilla and roll tightly. Pop this pinwheel in the fridge for about 30 minutes and then slice into six pinwheels. This is the perfect meal to pair with a veggie to get in those veggie servings! The creamy, shredded chicken is combined with an array of ingredients to make these Chicken Taco Pinwheel Wraps the ultimate diet win.
Three Chicken Taco Pinwheels count as one serving. Each serving clocks in at just 164 calories and counts as one PowerFuel and two Extras on your Nutrisystem meal plan. While these pinwheels are 100 percent Nutrisystem-approved, it’s important to remember to log all of your daily intake in the NuMi app to ensure you are staying on track with your weight loss goals. Not familiar with our awesome, food tracker app? Check out NuMi 101: A Comprehensive Guide to Our Free Tracking App >
If you’ve officially jumped on board with pinwheel wraps like we have, be sure to check out our recipe for Cranberry Walnut Pinwheel Wraps >
Want to lose weight enjoying bread, pasta, pizza and even ice cream? Nutrisystem’s got a plan for you! Click here to learn more >
Servings: Makes 2 servings; 3 pinwheels count as 1 serving
Calories per Serving: 164
On Nutrisystem, Count As: 1 PowerFuel and 2 Extras
- 1 8-inch whole wheat tortilla
- 2 oz. shredded chicken
- ¼ cup low-fat Mexican cheese mix
- 1 Tbsp. nonfat cream cheese, room temperature
- 2 Tbsp. salsa
- ½ tsp. chili powder
- Combine all ingredients except for the tortilla.
- Spread onto tortilla, leaving about an inch all the way around.
- Roll tightly.
- Refrigerate for at least 30 minutes.
- Slice into 1-1 ½ inch thick pieces.