It’s not a cooking smell that announces these pinwheels — it’s the scent of sun-dried tomatoes when you open the jar, that sweet-tangy concentrate floating through the kitchen. On the weekend, we have the time to do things right. So, we take that time.
Ingredients :
- Shredded roasted chicken — A roasted chicken from the deli, shredded by hand — the irregular pieces catch the creamy filling better than if you chop everything neatly. Cold poached chicken breast also works, but roasted chicken brings a slight caramelized flavor in the aftertaste that really changes the result.
- Cream cheese like Philadelphia — Full-fat, not light. The light version is too liquid once out of the fridge and makes the filling soft, spreading everywhere when slicing. Take the block out 30 minutes before starting — if cold, it forms white lumps in the filling and refuses to mix.
- Sun-dried tomatoes in oil — Drain them and pat them dry with paper towels — even slightly damp, they will soak the tortilla in a few hours. Cut them into about 1 cm pieces so they are distributed in every slice instead of forming clumps.
- Fresh spinach — Baby spinach is preferred; the leaves are tender and not fibrous. Dry them absolutely — salad spinner or paper towels. Humidity is the number one enemy of this recipe. A single leaf that’s too wet is enough to soften a whole tortilla.
