Creamy Chicken Cranberry Pecan Pinwheels are a delightful and easy-to-make snack or appetizer that everyone will love. These tasty rolls are filled with a mix of chicken, cream cheese, and crunchiness from pecans and sweetness from cranberries. Perfect for parties or family gatherings, these pinwheels are sure to impress your guests!
Table of Contents
Why Make This Recipe
There are many reasons to make Creamy Chicken Cranberry Pecan Pinwheels. First, they are quick to prepare, making them ideal for busy days. Second, the combination of flavors—savory chicken, creamy cheese, and sweet cranberries—creates a delicious bite. Finally, they are versatile and can be served at any occasion, whether it’s a picnic, a game day, or a holiday gathering.
How to Make Creamy Chicken Cranberry Pecan Pinwheels
Making these tasty pinwheels is simple. Just follow the steps below, and you will be ready to enjoy them in no time!
Ingredients:
- 4 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 3 cups shredded cooked chicken
- 1/4 cup finely chopped celery
- 2 green onions, sliced
- 2/3 cup dried cranberries
- 1/2 cup chopped toasted pecans
- 1/3 cup crumbled feta cheese
- Salt and pepper, to taste
- 4 large flour tortillas
Directions:
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and Dijon mustard. Mix until smooth and creamy.
- Add the shredded chicken, chopped celery, green onions, dried cranberries, toasted pecans, and crumbled feta cheese. Season with salt and pepper to taste.
- To soften the tortillas, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for about 20 seconds.
- Evenly spread the chicken mixture onto each tortilla.
- Roll each tortilla tightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Slice into 1-inch pieces and serve.
How to Serve Creamy Chicken Cranberry Pecan Pinwheels
These pinwheels are best served cold or at room temperature. You can place them on a platter and garnish with some fresh herbs for an added touch. They make a great snack by themselves or can be paired with a dipping sauce like ranch or a tangy barbecue sauce.
How to Store Creamy Chicken Cranberry Pecan Pinwheels
If you have any leftovers, you can store the pinwheels in an airtight container in the refrigerator. They should be eaten within 2-3 days for the best taste and freshness. If you haven’t sliced them yet, it’s best to keep them whole until you are ready to serve.
Tips to Make Creamy Chicken Cranberry Pecan Pinwheels
- Make sure your cream cheese is softened to help combine all ingredients easily.
- Feel free to add other ingredients like spinach or diced peppers for extra flavor.
- If you have gluten-free tortillas, they can be used to make this recipe gluten-free.
Variation
You can switch things up by using turkey instead of chicken or by omitting the feta cheese for a dairy-free option. Adding different nuts or using fresh herbs can also create unique flavors!
FAQs
1. Can I prepare these pinwheels in advance?
Yes! These pinwheels can be made a day ahead. Just keep them wrapped in the fridge until you are ready to serve.
2. What can I serve with Chicken Cranberry Pecan Pinwheels?
They pair well with dips like ranch dressing, barbecue sauce, or even hummus for a nice touch.
3. Can I customize the fillings?
Absolutely! You can add or replace ingredients to suit your taste, such as using different nuts, cheeses, or vegetables.
Creamy Chicken Cranberry Pecan Pinwheels
Ingredients
Main Ingredients
- 4 ounces cream cheese, softened Ensure it is softened for easy mixing.
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 3 cups shredded cooked chicken
- ¼ cup finely chopped celery
- 2 stalks green onions, sliced
- ⅔ cup dried cranberries
- ½ cup chopped toasted pecans
- ⅓ cup crumbled feta cheese Optional for additional flavor.
- Salt and pepper, to taste
- 4 large flour tortillas Can substitute with gluten-free tortillas for a gluten-free option.
Instructions
Preparation
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and Dijon mustard. Mix until smooth and creamy.
- Add the shredded chicken, chopped celery, green onions, dried cranberries, toasted pecans, and crumbled feta cheese. Season with salt and pepper to taste.
- To soften the tortillas, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for about 20 seconds.
- Evenly spread the chicken mixture onto each tortilla.
- Roll each tortilla tightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Slice into 1-inch pieces and serve.
