These Chicken Cranberry Pinwheels are creamy, savory, and slightly sweet with tender chicken and tart dried cranberries rolled into every bite.
Cream cheese, sour cream, and Dijon mustard create a flavorful spread, while pecans and green onions add crunch and freshness. They're simple to make and perfect for parties, lunches, or easy appetizers.
Chicken Cranberry Pinwheels serves: 24
Prep time: 20 minutes
Additional time: 1 hour
Total time: 1 hour 20 minutes
You will need
• 4 large flour tortillas
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 tsp Dijon mustard
• 2 cups cooked and shredded chicken
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 4 green onions, sliced
1. Slice the green onions.
2. In a small bowl, mix the cream cheese, sour cream, and Dijon mustard.
3. Divide the cream cheese mixture between the 4 tortillas and spread it across the entire surface.
4. Divide and sprinkle the chicken across the tortillas
Followed by the dried cranberries, pecans, and green onions.
5. Starting from one end, tightly roll each tortilla into itself until you reach the other end.
6. Wrap each tortilla roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.
7. Right before serving, remove the plastic wrap and cut each tortilla roll into 1-inch pieces, discarding the ends.
8. Arrange the pinwheels on a platter and serve.
Tips and tricks!
• Refrigerating the tightly wrapped tortilla rolls for at least 1 hour helps them firm up and makes them easier to slice neatly.
• For the cleanest pinwheels, use a sharp knife and discard the uneven ends before arranging them on a platter.
Substitutions: You can swap the pecans out for walnuts if you prefer
Variations: Add extra green onion for a fresher flavor, or adjust the amount of dried cranberries for more or less sweetness.
Storage: Store the prepared pinwheels in the refrigerator.
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