Orange Jalapeño Chicken Party Pinwheels

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
48

These spicy pinwheel slices are mellowed by the addition of orange marmalade. Grilled chicken, avocado and grapefruit salsa top these slices with flair.

Ingredients

8 oz. cream cheese, softened
1 tbsp. jalapeño chilies, chopped
2 tbsp. orange marmalade
1 tbsp. green onion, chopped
1 tbsp. fresh parsley, chopped
6 10-in. flour tortillas
4 chicken breasts, baked or grilled, and cut into thin strips
2 cups fresh spinach, cut into very thin strips
1 avocado, sliced
Florida Grapefruit Salsa (recipe follows)

Florida Grapefruit Salsa:

1 cup pink Florida grapefruit sections
1 cup white Florida grapefruit sections
2 tbsp. green onions, chopped
2 tbsp. parsley, minced
2 tbsp. raspberry vinegar
2 tsp. brown sugar
2 tbsp. chili sauce
2 drops hot sauce
Black pepper, season salt, and rum, to taste
 

Steps

1. Mix softened cream cheese with jalapeño chilies, orange marmalade, green onions, and fresh parsley.

2. Spread the cheese mixture on the middle of each of the flour tortillas, making sure to leave at least 1⁄2 in. around the edge. Top each tortilla with chicken strips, shredded spinach, and avocado. Finally add a dollop of salsa.

3. Roll tortillas and refrigerate until chilled. Cut rolls into 1-in. slices.

Florida Grapefruit Salsa:

Mix together all ingredients. Refrigerate until needed.

Yield: approximately 3 cups.
 

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...

FSD Resources