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These homemade Chicken Salad Pinwheels are an easy recipe that combines sweet cranberries, crisp apples, crunchy pecans, and creamy cheese in perfectly rolled tortillas. Perfect for party platters, lunchbox treats, or light meals, these bite-sized delights deliver a delicious blend of flavors and textures that's as visually appealing as it is tasty. Quick to assemble and make ahead, they're an ideal choice for any gathering.
Why You'll Love These Pinwheels
These pinwheels have a universal charm, offering elegance and convenience in one. This version takes the classic chicken salad and reimagines it with a playful presentation. The tortillas hold together the vibrant ingredients, while a touch of mustard and the creaminess of cheese elevate the flavor. Their portability and versatility make them a staple for potlucks, picnics, or even a quick afternoon snack.
Ingredients for Chicken Salad Pinwheels
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup dried cranberries, finely chopped
- 1 large apple, finely diced
- 3/4 cup pecans, finely chopped
- 4 scallions, thinly sliced
- 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
Step-by-Step Instructions
- Prepare the Filling
- In a medium bowl, beat cream cheese until smooth. Add cranberries, diced apple, pecans, scallions, mustard, salt, and pepper. Mix until well combined.
- Soften Tortillas
- Microwave tortillas between damp paper towels for 20 seconds to make them more pliable.
- Layer Ingredients
- Spread 1/3 cup filling evenly over each tortilla, leaving 1/2 inch border. Layer 2-3 slices cheese, followed by chicken and lettuce.
- Roll Tightly
- Starting from one edge, roll tortilla tightly, using slight pressure to keep ingredients compact. Secure with plastic wrap.
- Chill and Slice
- Refrigerate rolls for at least 2 hours. Using serrated knife, trim ends and cut each roll into 1-inch slices.
Pro Tips for Perfect Pinwheels
Pat ingredients dry to prevent soggy tortillas. Spread filling to edges for even distribution. Roll as tightly as possible without tearing. Use sharp serrated knife and gentle sawing motion when cutting. If filling is too thick, thin with a touch of mayonnaise. Keep ingredients finely chopped for easier rolling and eating.
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Serving and Presentation
Arrange pinwheels in circular pattern on serving platter. Garnish with fresh herbs and extra chopped nuts. Stand pinwheels upright for elegant presentation. Serve with small bowls of cranberry sauce or honey mustard for dipping. Keep chilled until serving time for best texture.
Storage and Make-Ahead Tips
Prepare and roll up to 24 hours in advance, wrapping tightly in plastic wrap. Slice just before serving for freshest presentation. Store assembled pinwheels in airtight container up to 2 days. Avoid freezing as texture will suffer. For best results, keep ingredients separate and assemble day of serving.
Frequently Asked Questions
- → Can I make these ahead of time?
- Yes, you can make these up to 1 day in advance, wrapped tightly in plastic wrap. Store them whole and slice just before serving for best results.
- → Why remove the ribs from the lettuce?
- Removing the tough center ribs from the lettuce leaves makes the pinwheels easier to roll and slice, preventing tearing.
- → How do I prevent the tortillas from getting soggy?
- Don't prepare them more than a day in advance, as the tortillas will become too soft. Also, ensure ingredients like apples are finely diced and well-drained.
- → What's the best way to slice the pinwheels?
- Use a sharp serrated knife and make clean, decisive cuts. Don't saw back and forth, as this can cause the filling to squeeze out.
- → How should I store leftovers?
- Store leftover pinwheels tightly wrapped in the refrigerator for up to 2 days, though they're best enjoyed within the first day.