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These DIY Chicken Salad Pinwheels mix tangy cranberries, fresh apples, toasty pecans, and smooth cheese all rolled up in soft tortillas. They're great for parties, lunch boxes, or as a light dinner option – these little bites pack tons of flavor and different textures in each colorful spiral. You can make them ahead of time, and they're super quick to put together for any get-together.
What Makes These Pinwheels Special
Everyone loves these fancy yet simple roll-ups. We've taken ordinary chicken salad and turned it into something fun to look at and eat. The tortillas wrap everything up nicely, and a bit of mustard plus creamy cheese really brings out all the flavors. You can easily take them anywhere – from backyard barbecues to picnics or just grab one when you need a quick bite.
What You'll 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 Step By Step
- Mix Your Filling
- Beat cream cheese in a medium bowl until it's nice and smooth. Throw in cranberries, apple, pecans, scallions, mustard, salt, and pepper. Stir everything until it's all mixed up.
- Get Tortillas Ready
- Wrap tortillas in damp paper towels and pop them in the microwave for 20 seconds so they won't tear when you roll them.
- Add All Your Toppings
- Spread about 1/3 cup of filling across each tortilla, but leave a small border around the edge. Top with 2-3 cheese slices, then add chicken and finish with lettuce.
- Roll Them Up
- Start from one side and roll the tortilla firmly but gently to keep everything snug inside. Wrap it in plastic to hold its shape.
- Cool and Cut
- Let the rolls chill in the fridge for at least 2 hours. Use a serrated knife to cut off the ends, then slice each roll into 1-inch pieces.
Tricks For Amazing Pinwheels
Make sure your ingredients aren't too wet or your tortillas will get mushy. Spread your filling all the way to the edges for better flavor in every bite. Don't be shy when rolling them up – firm is good but don't tear the tortilla. Always use a really sharp knife with a sawing motion for clean cuts. If your filling seems too thick, just add a spoonful of mayo to loosen it up. Chop everything into small pieces so it's easier to roll and eat.
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How To Serve Them Beautifully
Set your pinwheels in a circle on a nice plate. Sprinkle some fresh herbs and extra nuts around them for color. Try standing a few pinwheels upright for a fancier look. Put out small dishes of cranberry sauce or honey mustard so people can dip if they want to. Don't leave them sitting out too long – they taste way better when they're cold.
Keeping Them Fresh
You can roll these up a day ahead and keep them tightly wrapped in plastic. Wait to slice 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 your fridge. Don't try to freeze them though – they'll turn soggy and weird. For the freshest option, just prep all your ingredients and put everything together the day you need them.
Frequently Asked Questions
- → Can I prepare these in advance?
- Yep, just wrap them tightly in plastic and store whole in the fridge. Slice them right before serving for freshness.
- → Why take out the lettuce ribs?
- The ribs are tough and can mess up rolling. Removing them keeps the wraps easy to slice and roll without tearing.
- → How do I stop the wraps from getting too soft?
- Don’t make them more than a day early. Dicing and draining fruits like apples helps, too.
- → What kind of knife works for slicing?
- Use a sharp, serrated knife for smooth, clean cuts. Avoid sawing motions to keep the filling in place.
- → How do I store leftovers?
- Wrap any extras tightly and refrigerate. Best to finish them within a day or two.