Bite-Sized Chicken Cranberry Pinwheels

Chicken Cranberry Pinwheels feature a creamy, flavorful filling made with shredded chicken, softened cream cheese, toasted pecans, crisp celery, green onion, dried cranberries and tangy feta. These tortilla roll-ups are simple to prepare and work wonderfully as an appetizer, light lunch, or brunch addition.

The dried cranberries add a pleasant sweet-tart contrast to the savory chicken and tangy feta, while the pecans bring a satisfying crunch. These pinwheels are easy to scale up for a party and hold well when made ahead — just keep them chilled and slice shortly before serving for best texture.

How to Make

(A quick overview — full ingredient list and step-by-step instructions below.)

1. Make the filling: In a mixing bowl, beat together softened cream cheese, mayonnaise and Dijon mustard until smooth.
2. Add the mix-ins: Fold in shredded cooked chicken, finely chopped celery, sliced green onions, dried cranberries, chopped toasted pecans and crumbled feta. Season with salt and pepper to taste.
3. Warm the tortillas: Place flour tortillas on a microwave-safe plate, cover with a damp paper towel and microwave briefly to make them pliable.
4. Assemble: Spread about one quarter of the chicken mixture evenly over each tortilla, leaving a small border. Roll each tortilla tightly, wrap in plastic wrap and chill for at least one hour to firm up.
5. Slice and serve: Unwrap the chilled rolls, slice into approximately 1-inch pinwheels, arrange on a platter and serve chilled or at room temperature.

Tips for Making Chicken Cranberry Pinwheels

• Warm tortillas with a damp paper towel for 15–30 seconds so they bend without tearing.
• If you prefer no celery, omit it; finely chopped apple can be used for sweetness and crunch instead.
• For extra color and a boost of greens, place a layer of baby spinach leaves on each tortilla before adding the filling.
• Spinach or tomato basil tortillas add a festive look for holiday platters.
• Use any cooked chicken you have: rotisserie, grilled, baked or leftover turkey all work well.
• Make them ahead: Pinwheels can be prepared and refrigerated, tightly wrapped, up to 48–72 hours before serving. Slice them just before serving for the freshest texture.

Ingredients

• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 3 cups shredded cooked chicken
• 1/4 cup finely chopped celery (optional)
• 2 green onions, thinly sliced
• 2/3 cup dried cranberries (Craisins)
• 1/2 cup chopped toasted pecans
• 1/3 cup crumbled feta cheese
• Salt and freshly ground black pepper, to taste
• 4 large flour tortillas

Instructions

1. In a large bowl, use a wooden spoon or spatula to combine the softened cream cheese, mayonnaise and Dijon until smooth and well blended.
2. Fold in the shredded chicken, celery, green onion, dried cranberries, pecans and feta. Taste and season with salt and pepper.
3. Arrange the flour tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave on high for about 20 seconds to soften.
4. Divide the chicken mixture into four equal portions. Spread one portion evenly over each tortilla, leaving a small edge free from filling.
5. Roll each tortilla tightly, then wrap the rolls in plastic wrap. Refrigerate for at least 1 hour to firm up, which makes slicing easier.
6. Unwrap and slice each roll into 1-inch pinwheels. Serve chilled or at room temperature.

Notes

These pinwheels are forgiving and easy to adapt. You can swap pecans for walnuts, use goat cheese instead of feta for a milder tang, or add a touch of honey to the filling if you prefer a sweeter profile. Keep extra pinwheels tightly wrapped in the fridge — they hold well for gatherings and travel nicely in a packed lunch.

Originally posted July 17, 2019.