The flavors of Mexico, rolled into every bite.
1 whole grain or multigrain tortilla
Fresh cilantro leaves (use your fingers to pull the leaves off the sprig)
1/2 an avocado, cut into thin slices (click here to learn how to do this)
1 small tomato, cut into thin strips (click here to learn how to do this)
1. Lay the tortilla on a clean, flat work surface.
Whole grain tortillas?
In Mexico, tortillas are either made of corn (in most of the country) or white flour (only in the north). These days in the United States, you can find many flavors of tortillas, from spinach to sundried tomato to whole wheat, and more! How do you choose?
In the Adventure Kitchen, when we are making traditional Mexican food, we use authentic Mexican-style corn or white flour tortillas. But when we're inventing something new (like this recipe), we choose whatever works best with the dish. For this dish, we've wrapped our Mexican ingredients in an American multigrain tortilla for delicious Mexican flavor, wrapped in healthy whole grains. Yum!
2. Use a spatula or the back of a large spoon to spread the Black Bean Spread over the whole surface of the tortilla.
3. Lay the cilantro leaves in one even layer over the bottom 3/4 of the tortilla.
4. Lay the sliced avocado horizontally in an even layer over the bottom 3/4 of the tortilla. (Horizontal will make it easier to roll up your pinwheel at the end.)
5. Lay the tomato slices horizontally in an even layer over the bottom 3/4 of the tortilla. (Horizontal will make it easier to roll up your pinwheel at the end.)
6. Lay the strips of chicken horizontally in an even layer over the bottom 3/4 of the tortilla.
7. You are ready to roll! Start where the ingredients go all the way to the end of the tortilla and begin to roll the tortilla up from the bottom, rolling all the ingredients inside as you go. A nice, tight roll will produce beautiful pinwheels.
8. When you have finished rolling, lay the roll with the seam on the bottom. Choose a serrated knife to cut your roll into pinwheels. (A serrated knife has a jagged blade rather than a smooth blade.)
First cut the irregular ends off. (The ends taste great, but they don't look as nice to serve. You can eat these in the kitchen - the chef's bonus!) Then make slices all the way through the roll, about an inch wide. To make beautiful pinwheels, gently but steadily draw the knife back and forth over the roll, allowing it to fall through the layers as it goes. Gentle pressure should be enough to cut through the layers without smashing everything down into a mess.
9. Carefully lay the slices on their sides to serve.
10. Your Mexican Pinwheels are ready!