Chicken Salad Pinwheels Recipe

Introduction

Chicken Salad Pinwheels are a fresh and flavorful appetizer that’s perfect for gatherings or a light lunch. Combining tender chicken with crisp celery, sweet grapes, and crunchy pecans, all wrapped in soft tortillas, these pinwheels are both easy to make and delightful to eat.

Ingredients

• 2 cups cooked chicken (shredded)
• ¾ cup red grapes (halved)
• ¼ cup chopped pecans
• ¼ cup celery (thinly sliced)
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
• Salt and black pepper (to taste)
• 3 large flour tortillas
• 6 to 8 leafy lettuce leaves
• Optional: fresh parsley (for garnish)

Instructions

1. Step 1: In a large bowl, whisk together the mayonnaise and lemon juice. Season with salt and black pepper to taste.
2. Step 2: Add the shredded chicken, grapes, pecans, and celery to the bowl, then gently toss until everything is evenly coated.
3. Step 3: Lay one tortilla flat on a cutting board or clean work surface and place a few lettuce leaves across the center.
4. Step 4: Spoon about one-third of the chicken salad mixture over the lettuce and spread it into an even layer.
5. Step 5: Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
6. Step 6: Place the rolled tortillas in the freezer for about 15 minutes to help them firm up and make slicing easier.
7. Step 7: Slice into ½- to 1-inch pinwheels, wiping the knife clean between cuts for cleaner slices.
8. Step 8: Garnish with fresh parsley if desired. Serve right away or refrigerate until ready to enjoy.

Tips & Variations

• For added flavor, consider mixing in a teaspoon of Dijon mustard into the mayonnaise before combining.
• Substitute pecans with walnuts or almonds if preferred.
• Use spinach or whole wheat tortillas for a different taste and added nutrition.
• Make the filling a few hours ahead and keep refrigerated for easier assembly.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 2 days. To maintain their shape and freshness, slice only before serving or keep whole rolls chilled until ready to slice. These pinwheels are best enjoyed cold or at room temperature; avoid reheating as tortillas may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can prepare the chicken salad filling and roll the pinwheels a few hours in advance. Keep them wrapped tightly in plastic wrap and refrigerated until ready to serve. Just be sure to slice them shortly before serving for the best texture.

What can I use instead of mayonnaise?

If you prefer a lighter option or don’t have mayonnaise on hand, Greek yogurt or a mixture of Greek yogurt and a small amount of olive oil work well as substitutes in the chicken salad.

Chicken Salad Pinwheels Recipe

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4.7 from 67 reviews

These Chicken Salad Pinwheels are a delightful and easy-to-make appetizer or lunch option featuring a creamy chicken salad with sweet grapes, crunchy pecans, and crisp celery, all wrapped in soft flour tortillas. Perfectly chilled and sliced into bite-sized pinwheels, they make a refreshing and visually appealing finger food for any occasion.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 12 to 16 pinwheels 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Salad Filling

• 2 cups cooked chicken, shredded
• ¾ cup red grapes, halved
• ¼ cup chopped pecans
• ¼ cup celery, thinly sliced
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Assembly

• 3 large flour tortillas
• 6 to 8 leafy lettuce leaves
• Optional: fresh parsley for garnish

Instructions

1. Prepare the dressing: In a large bowl, whisk together the mayonnaise and lemon juice until smooth. Season with salt and black pepper to your preferred taste, creating a tangy and creamy base for the salad.
2. Combine the salad ingredients: Add the shredded chicken, halved grapes, chopped pecans, and thinly sliced celery to the bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
3. Arrange the tortillas: Lay one flour tortilla flat on a clean cutting board or work surface. Place two to three leafy lettuce leaves lengthwise across the center of the tortilla, providing a crisp layer for texture and flavor.
4. Fill and spread: Spoon approximately one-third of the chicken salad mixture over the lettuce in the tortilla, then spread it into an even layer to ensure each bite is flavorful.
5. Roll the pinwheels: Starting from one edge, roll the tortilla up tightly into a log shape. Repeat this process with the remaining tortillas and chicken salad filling.
6. Chill the rolls: Place the rolled tortillas in the freezer for about 15 minutes. This helps the pinwheels firm up, making them easier to slice cleanly without falling apart.
7. Slice and serve: Using a sharp knife, slice each rolled tortilla into ½- to 1-inch thick pinwheels. Wipe the knife clean between cuts for neat slices.
8. Garnish and enjoy: Optionally, garnish the pinwheels with fresh parsley for added color and flavor. Serve immediately or refrigerate until ready to enjoy.

Notes

• For a lighter option, substitute the mayonnaise with Greek yogurt.
• Try adding herbs like dill or chives for extra freshness.
• Use gluten-free tortillas to make this recipe suitable for a gluten-free diet.
• Chicken can be freshly grilled or rotisserie for added flavor.
• These pinwheels can be made a few hours ahead and stored in the fridge, but slicing is best done just before serving for optimal presentation.

Keywords: chicken salad pinwheels, chicken appetizers, easy party snacks, no-cook chicken rolls, finger food recipes