Chicken, blue cheese, and prosciutto pinwheels

Get Cooking with Kids: Part 1

Originally appeared in the March 1, 2012 edition of the Southside Times.

The title of this week’s column is no mistake.  Today’s installment marks a five-week series of the same name.  Why?  Well, to honest—it was my wife’s idea.  (And like so many of her novel notions, I had no problem with appropriating the premise for myself.)  Plus, it just sounded fun.

My 18-month-old daughter’s current culinary skill level falls between simply playing with a finished food product, or meticulously composing some sort of Pollack-like masterpiece on the tray of her highchair.  Jackson, on the other hand, is 7 years old, and often eagerly (and quite capably) fills the role of my pint-sized sous chef.  Read more here:The intention of these upcoming “Get Cooking” columns is to provide recipes that are inclusive and kid-friendly, while ideally appealing to the grown-up palate.

This week Jack and I have prepared pinwheels.  Like so many bite-sized, the variations are endless; but what we’ve done is taken the usual suspects and replaced them with a few of our own favorites.  (In a pinch, it could also function as an adult hors d’oeuvre.)

Also, today I’ve included generalized ingredient measurements so that you, the “big” kid, can be judicious about portion control.  And see you next week for part 2.

Chicken, blue cheese, and prosciutto pinwheels

Serves several hungry kids

  • 2 or 3 whole wheat tortillas (at room temp so they won’t crack)
  • About 4 – 6 ounces of low-fat cream cheese
  • Small amount of whole milk
  • 6 slices of provolone cheese
  • 6 thin slices of prosciutto (Parma ham)
  • 8 ounces thin sliced chicken breast
  • 2 tomatoes, seeded and diced small
  • As needed, crumbled blue cheese
  • As needed, clear plastic wrap

1.  In a bowl, whisk a cream cheese with small amount of milk (to make the cheese spreadable).  Using an offset spatula, spread the cream cheese in a thin layer over the tortilla, making sure to touch the edges (so the pinwheels holds together).  On the lower portion of the tortilla, place a slice or two of provolone cheese, followed by a slice or two of prosciutto, then the chicken, the tomatoes, and blue cheese.  From the lower end, tightly roll the tortilla into an even cylinder; place this seam-side down to rest for a moment.  Unroll a section of plastic wrap, place the pinwheel toward the bottom, and roll up the pinwheel.  Using the traction on your counter, hold the excess plastic on the ends to roll the pinwheel tightly—this also close up the ends.

2.  Place completed pinwheels in fridge for at least 30 minutes to relax and solidify.  Slice into medallions at service.  Serve with fresh fruit or small salad.

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