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These homemade Chicken Salad Pinwheels mix juicy cranberries, fresh apples, toasty pecans, and smooth cheese all wrapped in flour tortillas. They're great for get-togethers, packed lunches, or snacks, offering tasty bites that look as good as they taste. Easy to put together and prep ahead, they'll be a hit at your next party.
What Makes These Pinwheels Special
Everyone falls for these cute roll-ups that bring both style and ease to the table. We've taken regular chicken salad and given it a fun twist. The tortillas wrap everything up nicely, while a bit of mustard and melty cheese really bump up the taste. You can take them anywhere—from backyard parties to work lunches or when you need a quick bite.
What You Need For Chicken Salad Pinwheels
- Filling Stuff:
- 8 oz soft cream cheese
- 1 cup tiny chopped dried cranberries
- 1 large apple, cut into small cubes
- 3/4 cup finely diced pecans
- 4 green onions, sliced thin
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Putting It Together:
- 6 big flour tortillas (10-inch)
- 1 pound sliced deli chicken
- 12 slices Monterey Jack cheese
- 2 cups torn romaine lettuce
- Extra Toppings If You Want:
- More chopped pecans
- Fresh herbs
- Cranberry sauce for dipping
How To Make Them Step By Step
- Mix Your Filling
- Whip cream cheese in a bowl until creamy. Throw in cranberries, apple chunks, pecans, green onions, mustard, salt, and pepper. Stir everything together well.
- Warm The Tortillas
- Pop tortillas between wet paper towels in the microwave for 20 seconds to make them easier to roll.
- Stack Your Ingredients
- Smear about 1/3 cup filling across each tortilla, leaving a small edge. Add 2-3 cheese slices, then chicken, then lettuce on top.
- Roll Them Up
- From one side, roll the tortilla firmly but gently so everything stays inside. Wrap it in plastic to hold its shape.
- Cool And Cut
- Let rolls chill in the fridge for at least 2 hours. Use a bread knife to cut off the ends and slice each roll into 1-inch pieces.
Tricks For Amazing Pinwheels
Dry your ingredients with paper towels so tortillas don't get mushy. Spread filling all the way to the sides for every bite. Roll them as tight as you can without breaking the tortilla. Use a really sharp bread knife and saw gently when cutting. If your filling feels too thick, add a spoonful of mayo. Chop everything pretty small so it's easier to roll and eat.
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How To Serve Them Nicely
Set pinwheels in a circle on your serving dish. Sprinkle with herbs and extra nuts for a nice touch. Try standing them up for a fancier look. Put out small dishes of cranberry sauce or honey mustard for dipping. Keep them cold until it's time to eat so they don't get soft.
Keeping Them Fresh And Planning Ahead
You can make and roll these up to a day early if you wrap them tight in plastic. Wait to slice until just before serving so they look their best. Keep cut pinwheels in a sealed container for up to 2 days. Don't try freezing them as they'll turn soggy and weird. For the freshest option, keep all parts separate and put them together the day you'll serve them.
Frequently Asked Questions
- → Can I prepare these earlier?
- Definitely! Wrap them tightly in plastic and keep in the fridge for up to a day. Cut them right before serving.
- → Why take out lettuce ribs?
- The ribs can make rolling tricky and might split the tortilla. Getting rid of them keeps it smooth.
- → How can I stop soggy tortillas?
- Don’t make them too far ahead. Dice damp ingredients like apples finely and drain them well.
- → What’s the cleanest way to slice?
- Use a sharp, serrated blade and cut in firm, steady motions. Avoid back-and-forth sawing.
- → What about leftover wraps?
- Pop leftovers in the fridge for a day or two, but they’re tastier within the first 24 hours.