Creamy Chicken Cranberry Pecan Pinwheels
Cold tortilla rolls filled with creamy shredded chicken, dried cranberries, toasted pecans, and feta, chilled and sliced into bite sized pieces.
Equipment
- Large mixing bowl
- Plastic wrap
- Serrated knife
Ingredients
Main Ingredients
- 4 oz cream cheese softened
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 3 cup shredded cooked chicken
- ¼ cup celery finely chopped
- 2 green onions sliced
- ⅔ cup dried cranberries
- ½ cup chopped pecans toasted
- ⅓ cup crumbled feta cheese
- ¼ tsp black pepper
- 4 large flour tortillas about 10 inches wide
Instructions
Cooking
- Prep. Warm the tortillas under a damp paper towel for 20 seconds, then beat the cream cheese, mayonnaise, Dijon, and pepper until no lumps remain.
- Mix. Fold in the chicken, celery, green onions, cranberries, pecans, and feta until the filling looks evenly creamy and studded with fruit and nuts.
- Roll. Spread a quarter of the filling over each tortilla, leave a thin bare edge, roll tightly, and wrap each log in plastic.
- Chill. Refrigerate the wrapped logs for 60 minutes so the filling sets firmly enough to slice cleanly.
- Slice. Trim the ends and cut each log into 8 pieces, about one inch thick, using a sharp serrated knife with gentle sawing motions.
Notes
Substitutions: Use walnuts for pecans or dried cherries for cranberries.
Tips: Cool the chicken completely and pat the vegetables dry before mixing.
Storage: Keep covered in the refrigerator for up to 3 days, and do not freeze.