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Chicken Cranberry Salad Pinwheel Sandwiches

Bright and chewy, these Chicken Cranberry Salad Pinwheel Sandwiches combine creamy chicken with tart cranberries for a perfect party bite.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 pinwheels
Course: Appetizer, Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, finely shredded Use warm shredded chicken for easier mixing.
  • 4 oz cream cheese, softened Soften to room temperature for smooth mixing.
  • 1/2 cup mayonnaise Greek yogurt can substitute for some mayo.
  • 1/2 cup dried cranberries
  • 1/4 cup chopped green onions
  • 1/4 cup sliced almonds (optional) Toast for added crunch.
  • 1 tbsp chopped fresh parsley Fresh parsley brightens the mix.
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper Adjust to taste.
For the wraps
  • 4 large spinach or herb tortillas

Method
 

Preparation
  1. In a bowl, combine the shredded chicken, cream cheese, and mayonnaise; mash and stir until smooth.
  2. Add the dried cranberries, green onions, sliced almonds, parsley, garlic powder, and black pepper. Mix until filling is glossy.
  3. Taste and adjust seasoning as needed.
  4. Spread a quarter of the filling over each tortilla, leaving a half-inch border around the edges.
  5. Roll each tortilla tightly into a log, pressing as you go. Ensure the seam is facing down.
  6. Wrap each log in plastic and refrigerate for at least 30 minutes until firm.
  7. Slice into 1-inch pinwheels and serve chilled.

Notes

Best served chilled. If the filling is too loose, chill for 10 minutes before spreading. Leftover pinwheels can be added to a salad for a quick lunch.