Garden Vegetable Cheese Spread, Chicken, & Spinach Pinwheels

INGREDIENTS

• Spinach Wrap 10”

• 2 oz. Pine River Garden Vegetable Cheese Spread

• ½ oz. Pickled Red Onions, diced small

• 1 oz. Fire Roasted Red Peppers, diced small

• .75 oz. Baby Spinach

• 3.5 oz. Pulled Chicken Breast

Garden Vegetable Buttermilk Drizzle

• 4 oz. Buttermilk

• 8 oz. Pine River Garden Vegetable Cheese Spread

DIRECTIONS

1. Lay the wrap out flat and evenly spread the Pine River Garden Vegetable Cheese Spread across the whole area.

   
   

2. Scatter the pickled red onions, fire roasted red peppers, baby spinach, and pulled chicken on top of the cheese spread. Leave a good 1⁄2” of the wrap uncovered at the end. This is important because the cheese spread in this area will act as the glue keeping the wrap together once rolled.

   
   

3. Starting with the end closest to you, tightly roll the wrap into a cylinder shape keeping pressure as you go.

   
   

4. Pinch the ends together once it starts forming and upon completion leave it rested seam side down flat against the cutting board for the best adhesion.

   
   

5. Using a serrated knife, cut off each end of the rolled up wrap and discard.

   
   

6. Cut the wrap into approximately (8) - 1” rounds.

   
   

7. In a mixing bowl whisk together the buttermilk and the Garden Vegetable cheese spread until fully incorporated.

   
   

8. Drizzle the pinwheels with the garden vegetable buttermilk drizzle.