Don’t those pinwheels look delicious? Well, they are! I made these a few weeks back for a Christmas family gathering and they were quite the hit. Really tasty and as you can see, quite festive. Now that the holidays are past us, I’d definitely make them again but would likely use normal flour tortillas. You can always use the green ones if you’d like as it does add a pop of color (and nutrition) to the pinwheels. Either way, you can’t go wrong!
Cranberry Chicken Salad Pinwheel Sandwiches
- Total Time: chill 3 hours
- Yield: 24 1x
Ingredients
Scale
- 8 ounces cream cheese
- ½ cup sour cream
- 2 teaspoons Dijon mustard
- 2 cups chopped cooked chicken
- ½ cup sliced almonds
- ⅓ cup dried cranberries
- 4 sliced green onions
- ½ cup feta cheese
- 3 10-inch flour tortillas
Instructions
- Mix the cream cheese, sour cream, and Dijon mustard together with a hand mixer.
- Add the chicken, almonds, cranberries, green onions, and feta cheese. Stir until combined.
- Spread the mixture onto a tortilla, leaving a ½ inch border along the sides and top.
- Tightly roll up the tortilla.
- Tightly wrap the tortilla rolls in plastic wrap. Refrigerate the rolled up tortillas for several hours to allow the filling to become firm.
- Remove the plastic wrap and slice the tortillas with a serrated knife into pinwheel sandwiches.
- Prep Time: 10 minutes
