Chicken Cranberry Pinwheels
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I still remember bringing a tray of these Chicken Cranberry Pinwheels to a holiday potluck and watching them disappear first. They’re the kind of make-ahead finger food that looks fancy but takes minutes to assemble. With tender shredded chicken, tangy cranberries, and creamy Dijon-lined filling rolled into tortillas, they’re ideal for showers, game day, or a light lunch. If you like quick party bites like Crack Chicken Pinwheels, these will slot right into your snack rotation.
Why you’ll love this dish
These pinwheels balance sweet and savory in a compact, crowd-pleasing package. They’re no-cook (if you use pre-cooked chicken), portable, and visually attractive — perfect when you want something that travels well without stress.
“A little sweet, a little savory, and so easy — I made these in 15 minutes for a brunch and everyone asked for the recipe.” — a friend who borrows my recipes
Reasons to try them:
- Fast assembly: If you have cooked chicken, the whole recipe is prep-and-roll in under 20 minutes.
- Budget-friendly: Uses pantry staples (dried cranberries, cream cheese, mustard).
- Kid- and potluck-approved: Mild flavors that most people like, and they slice into neat bite-sized pieces.
- Make-ahead friendly: Chill overnight for cleaner slices and easier transport.
How this recipe comes together
Step-by-step overview: shred cooked chicken, soften and mix cream cheese with flavorings, fold in cranberries and green onions. Spread the filling thinly over tortillas, roll tightly, chill briefly, then slice into pinwheels. No baking required — just cold assembly and a sharp knife.
What to expect: the filling is creamy with pops of chewy cranberry and a mild onion bite. Chilling before slicing firms the roll so the spirals look tidy on the platter.
What you’ll need
- 3 cups cooked chicken, shredded (rotisserie chicken or leftover roast work great)
- 1 cup cream cheese, softened (you can use Neufchâtel for lower fat)
- 1/2 cup dried cranberries, chopped (or craisins)
- 1/4 cup green onions, thinly sliced
- 1 tablespoon Dijon mustard (adds tang; swap to honey mustard for a sweeter note)
- 1 teaspoon garlic powder (or 1 small clove minced fresh garlic)
- 1/4 teaspoon salt (adjust to taste)
- 4 large flour tortillas (use spinach or sun-dried tomato wraps for color)
Ingredient notes: If you prefer crunch, stir in 1/4 cup chopped toasted pecans. For a lighter version, replace half the cream cheese with plain Greek yogurt (drain it first). To make gluten-free pinwheels, use large gluten-free tortillas.
Step-by-step instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, softened cream cheese, chopped dried cranberries, sliced green onions, Dijon mustard, garlic powder, and salt. Stir until evenly mixed and creamy.
- Lay out a tortilla on a clean surface. Spread about one-quarter of the filling into a uniform layer, leaving a small edge at the far side to seal.
- Roll the tortilla tightly into a log, pressing as you go so the filling compacts.
- Repeat with the remaining tortillas and filling.
- Chill the rolled tortillas in the fridge for 15–30 minutes — this firms them for cleaner slices.
- Using a sharp knife, slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
If you want a spicier take, check recipes like this Cranberry Jalapeño Pinwheels for inspiration.
Best ways to enjoy it
Serving suggestions:
- Appetizer platter: Arrange pinwheels on a bed of baby greens with extra sliced green onions for color.
- Brunch or picnic: Pair with a simple mixed green salad and slices of fruit.
- Game day snack: Serve with mustard and ranch dipping bowls, or a tangy cranberry chutney.
- Lunch box: Pack a few pinwheels with baby carrots and a small container of grapes.
Presentation tip: Slice at a slight angle for larger, more dramatic spirals. Garnish with chopped parsley or a drizzle of balsamic glaze for an upscale finish.
Storage and reheating tips
Storage:
- Refrigerate: Place pinwheels in an airtight container lined with paper towel to absorb moisture. They keep well for 3–4 days.
- Freeze: For best texture, freezing whole assembled pinwheel rolls (before slicing) is better than freezing sliced pieces. Wrap each roll tightly in plastic wrap then foil; freeze up to 1 month. Thaw overnight in the fridge and slice before serving.
Food safety: Refrigerate within 2 hours of assembly. Use properly cooked chicken (internal temp 165°F/74°C when initially cooked) and discard any leftovers after 4 days.
Reheating: These are best served chilled or at room temperature. If you prefer warm, briefly heat slices on a skillet for 30–45 seconds per side; be careful not to melt the cream cheese and lose the spiral shape.
Helpful cooking tips
- Soften the cream cheese: Leave it at room temperature or microwave 10–15 seconds to make mixing easier and ensure an even spread.
- Shred chicken finely: Smaller shreds distribute better and make the rolls easier to slice.
- Roll tightly: A snug roll prevents gaps and keeps the spiral intact when cutting.
- Chill before slicing: Even 15 minutes in the fridge gives you clean edges and prettier pinwheels.
- Use a serrated or very sharp knife and a gentle sawing motion to avoid squashing the rolls.
- Make ahead: Assemble and refrigerate 24 hours in advance for stress-free entertaining.
Creative twists
- Cranberry + Pecan: Stir in 1/3 cup chopped toasted pecans for crunch and nuttiness.
- Spicy jalapeño: Add 1 finely chopped jalapeño or use a jalapeño cream cheese blend for heat (see a spicy variation here: Cranberry Jalapeño Pinwheels).
- Herb-forward: Fold in chopped tarragon or dill for a fresh herbal note.
- Turkey swap: Use shredded turkey instead of chicken — great for holiday leftovers.
- Vegetarian option: Replace chicken with mashed chickpeas or white beans and increase the cream cheese to bind.
- Open-faced crostini: Spoon the mixture onto toasted baguette slices for a different format.
Common questions
Q: How long do these take to make?
A: Active assembly is about 10–15 minutes if you have cooked chicken. Add 15–30 minutes chilling time for best slicing.
Q: Can I use canned chicken or rotisserie chicken?
A: Yes. Rotisserie or canned chicken both work. Rinse and drain canned chicken, then pat dry to avoid excess moisture.
Q: Can I freeze the pinwheels after assembling?
A: Freeze the rolled logs (before slicing) tightly wrapped for up to 1 month. Thaw in the refrigerator before slicing. Sliced pinwheels don’t always retain their texture as well when frozen.
Q: Are there good nut-free substitutions?
A: This base recipe is nut-free. If a variation calls for pecans, omit them or substitute toasted seeds (pumpkin or sunflower) if safe for your guests.
Q: Is this safe to serve to a crowd?
A: Yes, if you follow basic food safety: keep refrigerated until serving, discard after 2 hours at room temp (1 hour in hot conditions), and use properly cooked chicken.
Conclusion
If you want to explore similar takes or draw inspiration from other versions, check out these recipes: Chicken Cranberry Pinwheels – Spicy Southern Kitchen, Cranberry, Pecan & Chicken Pinwheels, and Cranberry Pecan Chicken Salad Pinwheels ⋆ Real Housemoms. Each one offers a slightly different spin you can borrow for flavor or presentation.
Chicken Cranberry Pinwheels
Ingredients
Method
- In a large bowl, combine the shredded chicken, softened cream cheese, chopped dried cranberries, sliced green onions, Dijon mustard, garlic powder, and salt. Stir until evenly mixed and creamy.
- Lay out a tortilla on a clean surface. Spread about one-quarter of the filling into a uniform layer, leaving a small edge at the far side to seal.
- Roll the tortilla tightly into a log, pressing as you go so the filling compacts.
- Repeat with the remaining tortillas and filling.
- Chill the rolled tortillas in the fridge for 15–30 minutes — this firms them for cleaner slices.
- Using a sharp knife, slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
