Chicken Salad Pinwheels
These chicken salad pinwheels feature a creamy, savory filling balanced with subtle sweetness from brown sugar and grapes, along with the pleasant crunch of toasted almonds. Wrapped in soft flour tortillas, chilled until firm, and sliced into neat rounds, they make an elegant appetizer, lunch option, or party snack.
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Ingredients
- 4 large flour tortillas preferably burrito-sized for easier rolling
- 2 boneless skinless chicken breasts cooked and shredded or diced (about 1 pound total)
- 2 green onions thinly cut, with white and green portions separated
- 3/4 cup creamy mayonnaise
- 1/2 cup red grapes thinly sliced or halved
- 1/3 cup toasted sliced almonds
- 3 tablespoons firmly packed light brown sugar
- 2 tablespoons dried minced onion
- 1 teaspoon garlic salt
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the mayonnaise with the cooked chicken until the mixture is well coated.
- Add the sliced green onions, dried onion, garlic salt, brown sugar, grapes, and toasted almonds. Stir thoroughly so the ingredients are evenly incorporated throughout the chicken mixture.
- Taste the filling and season with salt and pepper as needed.
- Place one tortilla on a clean work surface. Spoon one-quarter of the chicken salad onto the tortilla and spread it into an even layer, leaving approximately a 1/2-inch border around the edges.
- Roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
- Wrap each tortilla log securely in plastic wrap, tucking the ends underneath to seal.
- Transfer the wrapped logs to the refrigerator and chill for at least 4 hours, or overnight for best firmness and flavor development.
- Once chilled, remove the plastic wrap. Using a sharp knife, cut each log into 1/2-inch slices.
- Arrange the pinwheels on a serving platter and serve immediately.