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These handmade Chicken Salad Pinwheels mix tangy cranberries, fresh apples, toasty pecans, and smooth cheese all wrapped in soft tortillas. They're awesome for parties, lunches, or light dinners - these tasty little rolls pack tons of flavor and look super pretty too. They come together fast and can be made early, so they'll work for any event you've got planned.
What Makes These Pinwheels Special
Everyone loves these cute rolls because they're both fancy and simple. They take regular chicken salad and turn it into something fun to eat. The tortillas wrap everything up nicely, and a bit of mustard plus the melty cheese really kicks up the taste. You can bring them anywhere - cookouts, outdoor meals, or just grab one when you need a quick bite.
What You Need for Chicken Salad Pinwheels
- For the Filling:
- 8 oz softened cream cheese
- 1 cup finely chopped dried cranberries
- 1 large finely diced apple
- 3/4 cup finely chopped pecans
- 4 thinly sliced scallions
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Assembly:
- 6 large flour tortillas (10-inch)
- 1 pound deli chicken slices
- 12 slices Monterey Jack cheese
- 2 cups shredded romaine lettuce
- Optional Garnishes:
- Extra chopped pecans
- Fresh herbs
- Cranberry sauce for dipping
How To Make Them
- Mix Your Filling
- Beat cream cheese in a medium bowl until it's creamy. Throw in cranberries, apple chunks, pecans, scallions, mustard, salt, and pepper. Stir everything until it's all mixed up nicely.
- Get Tortillas Ready
- Warm tortillas between wet paper towels in the microwave for 20 seconds to make them easier to roll.
- Stack Everything Up
- Spread about 1/3 cup of filling all over each tortilla, but leave a small edge. Add 2-3 cheese slices on top, then chicken and lettuce.
- Roll Them Up
- From one side, roll the tortilla tightly and push a little to keep everything snug inside. Wrap it in plastic to hold it together.
- Cool and Cut
- Put the rolls in the fridge for at least 2 hours. Use a jagged knife to cut off the ends and slice each roll into 1-inch pieces.
Tricks For Amazing Pinwheels
Make sure your ingredients aren't too wet or they'll make soggy tortillas. Get the filling all the way to the edges so every bite tastes good. Roll them as tight as you can without breaking them. When you cut them, use a sharp jagged knife and go back and forth gently. If your filling seems too thick, add a bit of mayo to thin it out. Chop everything small so they're easier to roll and eat.
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How To Serve Them
Put your pinwheels in a circle on a nice plate. Sprinkle some fresh herbs and extra nuts on top. Try standing them up for a fancier look. Set out small dishes with cranberry sauce or honey mustard for dipping. Keep them cold until you're ready to eat them so they stay firm.
Keeping Them Fresh
You can make and roll these up to 24 hours before your event, just wrap them tight in plastic. Don't cut them until you're ready to serve so they look their best. They'll stay good in a sealed container for about 2 days in the fridge. Don't try freezing them or they'll get mushy. For the freshest rolls, keep all the parts separate and put them together the day you need them.
Frequently Asked Questions
- → Can I prep these the night before?
- Yep! Wrap them tightly in plastic and keep them whole in the fridge. Slice them right before serving for the best look.
- → What’s the deal with removing lettuce ribs?
- Getting rid of the thick bits of lettuce helps you roll them up neatly and keeps the tortillas from tearing.
- → How do I keep tortillas from going soggy?
- Don't make them too early—1 day ahead is perfect. Also, drain ingredients like apples to avoid extra moisture.
- → Easiest way to cut them?
- Use a sharp knife with little teeth (serrated) and slice through smoothly. Avoid going back and forth to keep the filling intact.
- → How do I stash leftovers?
- Wrap leftover rolls tight and store in the fridge for up to 2 days. They’re best eaten fresh, though.