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Chicken Cranberry Pinwheels

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These Chicken Cranberry Pinwheels are a crowd-pleasing finger food that combine shredded chicken, tangy cranberries, and creamy filling rolled in tortillas, perfect for any gathering.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Party, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 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.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Roll the tortilla tightly into a log, pressing as you go so the filling compacts.
  4. Repeat with the remaining tortillas and filling.
  5. Chill the rolled tortillas in the fridge for 15–30 minutes — this firms them for cleaner slices.
  6. Using a sharp knife, slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 24gProtein: 18gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 4g

Notes

For added crunch, stir in 1/4 cup chopped toasted pecans. For a lighter version, replace half the cream cheese with plain Greek yogurt. To make gluten-free pinwheels, use large gluten-free tortillas.
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