Chicken Salad Pinwheels
These chicken salad pinwheels are fresh, creamy, and perfect for sharing. Made with tender chicken, grapes, crunchy pecans, and a bright lemony dressing, they’re rolled into soft tortillas and sliced into easy, bite-sized pieces. Ideal for parties, lunches, or make-ahead snacks that always disappear fast.
Servings: 16 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.