Chicken Salad Pinwheels
I’m on a real party food kick right now, and just in time for game day, I’m bringing you these totally delicious chicken salad pinwheels! A simple chicken salad made with tender chicken, grapes, and crunchy pecans gets rolled up in soft tortillas with a layer of lettuce, then sliced into easy, bite-sized pinwheels. They’re perfect for parties and snack platters, easy to prep ahead for lunches, and simple enough to throw together when you need something that just works.
If you want more finger food inspiration, be sure to also check out my BBQ chicken wings, Italian sub sliders, taco ranch bites, Korean BBQ meatballs, bacon wrapped shrimp, and bacon wrapped smokies!
Ingredients
Note: You’ll find a printable recipe card at the bottom of this post!
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Cooked chicken, shredded — Rotisserie chicken works great here and keeps things easy.
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Red grapes, halved — Add a little sweetness and juiciness that balances the savory chicken salad.
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Chopped pecans — Bring crunch and a slightly nutty flavor without overpowering anything.
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Celery, thinly sliced — Adds freshness and that classic chicken salad crunch.
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Mayonnaise — Creamy base that holds everything together.
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Fresh lemon juice — Brightens the whole mixture and keeps it from tasting heavy.
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Salt and black pepper — Season to taste so the flavors really pop.
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Flour tortillas — Soft and flexible, making them easy to roll without cracking.
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Leafy lettuce — Adds a fresh layer and helps keep the tortillas from getting soggy.
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Fresh parsley (optional) — A simple garnish for a little color on the platter.
How To Make Chicken Salad Pinwheels
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In a large bowl, whisk together the mayonnaise and lemon juice. Season with salt and pepper to taste.
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Add the shredded chicken, grapes, pecans, and celery, then gently toss until everything is evenly coated.
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Lay one tortilla flat on a cutting board or clean work surface and place a few lettuce leaves across the center.
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Spoon about one-third of the chicken salad mixture over the lettuce and spread it into an even layer.
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Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
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Place the rolled tortillas in the freezer for about 15 minutes to help them firm up and make slicing easier.
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Slice into ½- to 1-inch pinwheels, wiping the knife clean between cuts for cleaner slices.
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Garnish with fresh parsley if desired. Serve right away or refrigerate until ready to enjoy.
Recipe Notes
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Let the chicken salad chill for a bit if you have time. It helps the flavors come together and makes spreading easier.
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Don’t overfill the tortillas; a thinner layer rolls better and gives you cleaner pinwheels!
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Rolling the tortillas tightly is key to keeping the pinwheels from falling apart when sliced.
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The short freezer step makes a big difference for neat slices, especially if the filling feels soft.
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Use a sharp knife and wipe it clean between cuts for the prettiest pinwheels.
Variations
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Classic Chicken Salad Pinwheels: Skip the grapes and pecans for a more traditional, savory version.
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Cranberry Walnut: Swap the grapes for dried cranberries and use walnuts instead of pecans.
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Herby Chicken Salad: Add fresh dill or parsley directly into the chicken salad for extra freshness.
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Greek-Inspired: Use chopped cucumbers and a little feta for a lighter, tangy twist.
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Wrap-Style: Skip slicing and serve the rolls whole for easy lunches or meal prep.
Serving Ideas
These chicken salad pinwheels are perfect for parties, showers, and potlucks. Easy to grab, easy to eat, and always one of the first things to go!
Add them to a lunch platter with fresh fruit, chips, or a simple pasta salad for an easy spread.
They also work great for make-ahead lunches or light dinners when you want something low-effort but still satisfying.
For entertaining, arrange them on a platter with extra grapes or lettuce leaves to keep everything looking fresh.
Chicken Salad Pinwheels
Ingredients
- 2 cups cooked chicken shredded
- ¾ cup red grapes halved
- ¼ cup chopped pecans
- ¼ cup celery thinly sliced
- ⅓ cup mayonnaise
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- 3 large flour tortillas
- 6 to 8 leafy lettuce leaves
- Optional: fresh parsley for garnish
Instructions
- In a large bowl, whisk together the mayonnaise and lemon juice. Season with salt and pepper to taste.
- Add the shredded chicken, grapes, pecans, and celery, then gently toss until everything is evenly coated.
- Lay one tortilla flat on a cutting board or clean work surface and place a few lettuce leaves across the center.
- Spoon about one-third of the chicken salad mixture over the lettuce and spread it into an even layer.
- Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
- Place the rolled tortillas in the freezer for about 15 minutes to help them firm up and make slicing easier.
- Slice into ½- to 1-inch pinwheels, wiping the knife clean between cuts for cleaner slices.
- Garnish with fresh parsley if desired. Serve right away or refrigerate until ready to enjoy.
I’ve made two batches of these whilst I was testing out the recipe, and they disappeared straightaway in my household! Make them for a party, add them to lunchboxes, or serve them up as an after school snack. They’re versatile, easy to prep, and perfect for all different kinds of occasions. Let me know what you think in the comments below!
