- 4 large, 10 to 12-inch flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chipotle salsa
- 3 cups rotisserie chicken meat, still warm from store or warmed in microwave, chopped
Heat a large skillet over medium heat. Add a flour tortilla, blister it on one side then turn it over. Scatter cheese on top and cook 1 minute.
Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken then roll tortilla into a log.
Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter. Serve with Rach's Garden Salad with Smoked Almond-Cilantro Dressing alongside.