Chicken Salad Pinwheels (Print Version)
# 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:
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.
02 -
Spread out 1/3 of the prepared mixture evenly across each tortilla.
03 -
Line up three slices of Monterey Jack across the middle of each tortilla.
04 -
Next, spread out enough deli chicken slices to fully cover your tortilla base.
05 -
Finish by layering in romaine lettuce leaves over the chicken layer.
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.)
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:
01 -
Make ahead by up to a day.
02 -
Cut right before serving.
03 -
Store leftovers in the fridge for two days.