Chicken Salad Pinwheels (Print Version)
# Ingredients:
01 -
8 ounces cream cheese, softened.
02 -
1/4 cup dried cranberries, roughly chopped.
03 -
1/4 cup finely diced Granny Smith apple.
04 -
3 tablespoons finely chopped pecans.
05 -
2 tablespoons finely chopped scallions.
06 -
1 teaspoon Dijon mustard.
07 -
Pinch of salt and pepper.
08 -
3 9-inch (burrito size) flour tortillas.
09 -
12 ounces (16 slices) rotisserie seasoned deli chicken slices.
10 -
9 slices Monterey Jack cheese.
11 -
Romaine lettuce leaves, ribs removed.
# Instructions:
01 -
In a medium bowl, combine the cream cheese, cranberries, apple, pecans, scallions, mustard, and a pinch of salt and pepper; mix until incorporated.
02 -
Spread 1/3 of the mixture evenly onto each tortilla.
03 -
In center of tortilla, place 3 slices of cheese next to one another.
04 -
Next, layer enough chicken slices to cover tortilla.
05 -
Then lastly, add your romaine lettuce on top of that.
06 -
Starting at the short end, roll tortillas up tightly and place in the refrigerator for 1 hour to set up. (If chilling for longer than one hour, wrap tightly in plastic wrap before placing in the refrigerator.).
07 -
When ready to serve, slice into 1-inch pieces (using a serrated knife) and place on a serving platter, either stacked or in a spiral pattern.
# Notes:
01 -
Can be made up to 1 day ahead.
02 -
Slice just before serving.
03 -
Leftovers keep up to 2 days refrigerated.