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Tuesday, May 8, 2018

Mexican Chicken Pinwheels

Mexican Chicken Pinwheels ~ Ramadan Snacks ~ No-Deep Fried Snacks
Mexican Chicken Pinwheels

Mexican Chicken Pinwheels
Mexican Chicken Pinwheels

We are almost a week away from the holy month of Ramadan. At this time I am usually busy preparing for this month not only in terms of cooking but also the other preps which are equally important. Apart from getting mentally ready for the fasting season, I make sure that my house is clutter free. So I do a quick and brief decluttering of my wardrobes which also helps me sort out things and clothes that need to be donated.

Other important preparation I like to do is to ease my work in the kitchen so that I have more time for reading Quran and other acts of devotion.  And for this purpose, I have made an exclusive post on Meal Prep Ideas to make the cooking process during the Ramadan days feel like a breeze.

Mexican Chicken Pinwheels
Mexican Chicken Pinwheels

In my quest of finding No-deep fried recipes for the month of Ramadan which is also the month of detoxification, I stumbled upon this recipe of a pinwheel with a Mexican flavored chicken stuffing. The secret for preparing these perfect pinwheels is that the stuffing should not be a very dry one. That's the reason why we need to add cream so that it keeps the stuffing sightly sticky and it becomes easy to cut out neat slices as shown in the picture. 

There is no hard and fast rule in preparing the stuffing this way. You can make your own stuffing and substitute the Mexican flavors with those of Indian spices...the choice is yours. The stuffing is so versatile that it can also be used for making sandwiches, rolls, and wraps. 

Check out more stuffing recipes here:

Mexican Chicken Pinwheels
Mexican Chicken Pinwheels

You can watch the video here


Mexican Chicken Pinwheels

Mexican Chicken stuffing wrapped in tortilla making it a great party appetizer which can be served cold or warm.

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
1 cup = 250 ml capacity
Serves 5


For Chicken Stuffing
2 cups boiled and shredded chicken
1 large onion, finely chopped
1 tablespoon finely chopped garlic
1 green chili, finely chopped
1 tablespoon paprika (or Kashmiri red chili powder)
2 teaspoon dried oregano
1 teaspoon cumin powder
1 teaspoon black pepper powder
4 tablespoon cooking oil
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/2 cup chopped capsicum
1/2 cup chopped coriander leaves
1 tablespoon lemon juice
1 cup grated cheddar cheese
3 tablespoon sour cream (or regular cream)
1 tablespoon red chili sauce

For Tortilla/Roti (Makes 10 medium size rotis)
3 cups all-purpose flour (Maida)
1/3 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1 cup warm water (or little less than that)

For garnish
Few tooth pics
Green olives as required (cut into half & deseeded)
Tomato slices (without seeds)


Chicken Stuffing
1. Heat oil in a saucepan and fry chopped garlic for few seconds. When it starts to change color, add chopped onion and green chilies. Saute onion till soft and pink.
2. To this add, 1 tablespoon paprika, 2 teaspoons dried oregano, 1 teaspoon cumin powder, 1 teaspoon black pepper powder and fry for 1 minute. Then add cooked & shredded chicken along with salt as needed. Mix everything well and cook for a couple of minutes. Remove this stuffing in a large bowl and set aside to cool.
3. Once the stuffing is cooled down, add chopped onion, chopped tomato, chopped capsicum, chopped coriander leaves, lemon juice, grated cheddar cheese, sour cream and red chili sauce. Mix well and set aside.

Tortilla (roti)
1. In a bowl make a smooth dough by first mixing together plain flour, baking powder, oil and salt. Slowly add warm water little by little and gently kneading till you get a soft dough. Cover and set aside for 30 minutes.
2. Take the dough and divide into 10 or more lemon size balls. Roll out into medium size roti or tortilla of 6 inches in diameter. Heat a pan and cook the roti on both sides till puffed and cooked (2 to 3 minutes on each side).

 Take a cooked roti and place 2 tablespoons of chicken stuffing in the center. With help of a spatula, spread the mixture evenly over the roti (watch the video to see all the steps). Roll the roti tightly from one end to the other end. Repeat the step with all other rotis.
4. Set aside the rolls for 15 minutes. With help of a sharp knife, neatly cut 2-inch slices and secure the slices with a toothpick. You can also add a slice of tomato and olive for extra flavor.
5. Serve cold or warm as an appetizer.

You might also like:

Meat & Cheese Roll-Ups

Aloo Samosa Pinwheels

Mince & Cheese Bread Roll-Ups

Szechuan Chicken Spring Rolls

Peri Peri Chicken Crepes

Vegetable Cheese Crepes

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