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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources