4 Chicken fillets
1 Tbsp Seven Colours Grill Seasoning
2 Tbsp Habanero peri-peri sauce
1 cup Mayonnaise
400 g Puff pastry, bought
1 cup Cheddar cheese, grated


Season the chicken fillets with the Seven Colours Grill Seasoning      . Fry for 5 minutes each side. Leave to cool, then shred.  
Preheat the oven to 180 °C.
In a bowl, combine the cooked shredded chicken, habanero sauce and mayonnaise. Mix well.
Unroll the puff pastry on a floured board. Top it with the chicken mixture and spread it evenly using a fork. Roll the pastry into a tight roll, then cut the roll into slices. Top with the Cheddar cheese.
Place the chicken pinwheels on a baking tray lined with baking paper and bake until golden brown, 15-20 minutes. 
TIP: Brush the pinwheels with an eggwash for a crispier, shiny golden colour.