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Chicken Salad Pinwheels

Featured in: Fresh Salad Recipes That Satisfy

Fluffy tortillas roll around a mix of cream cheese, deli chicken, cranberries, apples, and cheese. It's a fun bite—these are easy to prep in advance for parties or lunches.
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Updated on Wed, 14 May 2025 19:39:12 GMT
Sliced chicken pinwheels with greens, nuts, and dried berries on lettuce leaves. Pin it
Sliced chicken pinwheels with greens, nuts, and dried berries on lettuce leaves. | cookingkitchn.com

Whip up these Chicken Salad Pinwheels fast using tortillas packed with juicy chicken, crunchy apples, sweet cranberries, rich cheese, and toasted pecans. You get a mouthful of flavor and crunch with every bite. They're awesome for a lunchbox, as little party snacks, or for a simple midday meal. Got folks coming over? These are sure to disappear quickly, plus you can put them together ahead of time, so you won't be busy last minute.

Irresistible Chicken Pinwheels

Pretty much everyone can get behind these pinwheels. They're clever and downright easy to enjoy. The classic chicken salad is flipped into a new, fun look. Tortillas bring all those bright bits together, plus a bit of mustard and loads of cheese kick up the taste. You can eat them at your desk, bring 'em to a party, or snack on them after school. They're super handy and always a hit at outdoor get-togethers.

What Goes in Chicken Salad Pinwheels

  • For Assembly:
    • 2 cups romaine lettuce, shredded
    • 6 big flour tortillas (10-inch size)
    • 12 Monterey Jack cheese slices
    • 1 pound sliced deli chicken
  • For the Filling:
    • 4 scallions, sliced up thin
    • 1/2 tsp salt
    • 3/4 cup pecans, chopped into pieces
    • 1 large apple, tiny diced
    • 8 oz softened cream cheese
    • 1/4 tsp black pepper
    • 1 cup dried cranberries, chopped fine
    • 2 tbsp Dijon mustard
  • If You Like Extras:
    • Chopped pecans to top
    • Herbs, if you have them
    • Cranberry sauce for dunking

Simple Pinwheel Steps

Chill and Slice
Pop the rolls in the fridge for two hours or longer. Grab a serrated knife, cut off the ends, then slice into one-inch thick rounds.
Roll Them Up
Starting at one side, roll each tortilla up pretty snug, pressing a bit so it stays stuck together. Wrap them in plastic so they hold shape.
Add the Layers
Spread a third of a cup of that creamy mix all over each tortilla, but leave a little space at the edge. Stack two or three cheese slices, then the chicken, and finally the lettuce, right on top.
Soften the Wraps
Warm tortillas for 20 seconds in the microwave tucked between damp paper towels—makes them bendy and easy to roll.
Mix Filling
Stir cream cheese until super soft in a medium bowl. Toss in chopped cranberries, apples, pecans, scallions, mustard, salt, and pepper. Stir until everything's blended evenly.

Best Pinwheel Tricks

Keep everything dry so your wraps don’t end up mushy. Get all the filling all the way to the edge for every bite. Roll 'em tight—gently, so nothing rips. Grab a nice sharp serrated knife and slice with care. Too thick? Add a little mayo to thin it out. Chop stuff up small for less mess and easy eating.

Round slices of tortilla rolled up with chicken, greens, cranberries, and cheese, neatly stacked on a plate. Pin it
Round slices of tortilla rolled up with chicken, greens, cranberries, and cheese, neatly stacked on a plate. | cookingkitchn.com

How to Serve Pinwheels

Make a circle with the pinwheels on a big plate for eye candy. Add a scatter of herbs or more nuts if you feel fancy. Stand them up on their sides for a tidy look. Dunk them in a little honey mustard or cranberry sauce if you want. Keep everything cold till you’re ready to dig in for the best bite.

Make Ahead & Storage Hints

Roll up ahead up to a full day before eating, tightly wrapped in plastic so they stay fresh. Wait to slice till right before you want to serve for best crunch. You can pack them in an airtight container for up to two days in the fridge. Don’t freeze—they won’t come back the same. For best results, keep the filling and wraps apart and put together just before serving.

Frequently Asked Questions

→ Can I make these ahead of time?
For sure—just wrap them up tight in plastic, pop in the fridge, and leave them whole. Cut them up right before serving so they stay fresh.
→ Why remove the ribs from the lettuce?
Taking off the thick middle part makes lettuce easy to roll. Your pinwheels won't rip or get too bulky.
→ How do I prevent the tortillas from getting soggy?
Keep them for one day max in the fridge so they stay firm. Also, chop up apples super small and make sure nothing's really wet.
→ What's the best way to slice the pinwheels?
Grab a serrated knife and slice straight down. Don’t saw back and forth or stuff will squish out.
→ How should I store leftovers?
Toss leftovers in the fridge, wrapped up tight. They'll last two days, but they taste best if you eat them in the first 24 hours.

Chicken Salad Pinwheels

Soft tortillas stuffed with a creamy chicken blend, some cheese, and fresh lettuce. Awesome for snack tables or stuffed in lunchboxes.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Sophia

Category: Nourishing Salads

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 pinwheels)

Dietary: Low-Carb

Ingredients

01 1/4 cup dried cranberries, chopped small.
02 3 tablespoons pecans, minced finely.
03 8 ounces softened cream cheese.
04 1/4 cup diced Granny Smith apple, very small pieces.
05 2 tablespoons scallions, finely cut.
06 A pinch each of pepper and salt.
07 1 teaspoon Dijon-style mustard.
08 3 large flour tortillas (9 inches).
09 Romaine lettuce leaves with thick stems removed.
10 12 ounces thin deli chicken slices, seasoned rotisserie style (about 16 slices).
11 9 pieces of Monterey Jack cheese.

Instructions

Step 01

Mix softened cream cheese, cranberry bits, diced apple, chopped pecans, scallions, mustard, and a pinch of salt and pepper in a medium bowl until well blended.

Step 02

Spread out 1/3 of the prepared mixture evenly across each tortilla.

Step 03

Line up three slices of Monterey Jack across the middle of each tortilla.

Step 04

Next, spread out enough deli chicken slices to fully cover your tortilla base.

Step 05

Finish by layering in romaine lettuce leaves over the chicken layer.

Step 06

Tightly roll up the tortillas, starting from one of the short edges. Put them in the fridge for an hour to firm up. (Wrap in plastic if chilling for more than an hour.)

Step 07

Once you're ready to serve, slice the rolls into 1-inch pieces with a serrated knife. Stack or arrange in a spiral on your plate.

Notes

  1. Make ahead by up to a day.
  2. Cut right before serving.
  3. Store leftovers in the fridge for two days.

Tools You'll Need

  • Mixing bowl, medium-sized.
  • Knife with a serrated edge.
  • Plate for serving.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Made with wheat.
  • Includes tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 100
  • Total Fat: 8 g
  • Total Carbohydrate: 2 g
  • Protein: 6 g