Chicken Tortilla Pinwheels – great as afternoon snacks, lunch, dinner, appetizer and even for potlucks. These pinwheels are party favorites made with delicious shredded chicken, cream cheese mixture, spinach, bacon and more. They’re fantastic both hot or cold!
Celebrated every last Monday of May, Memorial Day is a big and significant celebration here in the U.S. It’s a day to commemorate those who died while serving in the United States Armed Forces. Aside from the commemoration rites and parades, most people would do celebrate at home with backyard BBQ parties for the long weekend. And we mean it seriously!
It’s also the best time for family, relatives and friends to gather along and enjoy the upcoming summer as, traditionally, Memorial Day marks the beginning of summer season. And today’s recipe is not a stranger to this celebration as it always makes it appearance every summer gatherings.
What is a Pinwheel?
Pinwheels are classic summer favorite snacks that are mostly served during potlucks and backyard BBQ parties. It closely resembles to that of a child’s toy shaped in a small wheel with various pretty colors made with either paper or plastics and loosely attached to a pin as it revolves when blown by the wind.
These Chicken Tortilla Pinwheels are just like that, EXCEPT, that they are edible and delicious. Pinwheels can be made with flour tortillas or flattened sandwich and filled with a cream cheese or mayo-based spread mixture and then topped with proteins like shredded chicken, beef strips, bacon bits and fresh vegetables.
Then they are rolled, wrapped carefully in a plastic or aluminum wrap and stored in the fridge for a few hours before they are sliced into little bunch of pinwheels.
How To Make Pinwheels?
If you think it’s too complicated to make,well, think again. They are a favorite for they are easy to prepare and holds up well even when traveled for potlucks. And the best part, they are highly customizable to suit your liking.
Making them isn’t hard at all,actually. You can even make it ahead (which we’ll talk more of it below) so you can cut back on prep time.
- Mix the spread mixture ingredients in a bowl.
- Spread it all over the flour tortilla (could be of different colors for pretty presentation)
- Top it with my homemade taco-seasoned shredded chicken (which can also be made ahead) and sprinkle with either cheese, bacon bits (check my easy Oven Baked Bacon recipe HERE) or basically anything possible for a wonderful finish.
- Roll it up in an aluminum foil, and store in the fridge for a couple of hours to hold up well. When ready to serve, they are sliced into 1-2 inch thick round bites for an afternoon snack, light dinner, or party appetizer.
Fun and filling finger food that also boasts fantastic flavors! Kids and adult-s alike go crazy over this. And the next thing you’ll know is that it’s all gone! Gone! 🙁
Can You Make Pinwheels The Night Before?
Chicken Tortilla Pinwheels make a fabulous make-ahead dish especially on summer season. Or just because you have leftover chicken that you don’t want to go to waste. Summer breaks are the best time to make this ahead as kids are at home. Whenever they’d squeal for snack, you can always refer them to the fridge for a much more filling snack. in these pinwheels.
Did I tell that I went on a baby-sitter mode for my nephews last year and these pinwheels came really really handy. Trust me!
To make this ahead of time:
- Simply follow as directed below except on the slicing part.
- Store them rolled in an an aluminum paper and store in the fridge to allow the flavors to mingled well for a more fantastic pinwheels.
- The wraps can be stored in the fridge up to 24 hours. Slice just right before serving or serve it rolled-up as whole for a quick lunch (hello self! :D)
How Do You Keep The Wrap Not Soggy
As with anything thin made in flour which does hold a stuffing or filling, it ‘s highly prone to sogginess. Thankfully, tortillas doesn’t absorb that much moistness compared to pinwheels made with sandwiches. But they are still risked to get soggy especially when your filling is more on the wet side.
First off, these aluminum foil-wrapped pinwheels last up to 24 hours in the fridge. To avoid flattening, lay them side by side in a single layer in a plastic container.
Second, layer them strategically. Create a barrier between the tortilla and the wet fillings by layering first the spinach or lettuce before you slather it with the wet mixture.
Third, mix ahead the filling and store it in a covered container and in the fridge. You are still cutting back on time using this method without risking a soggy tortilla.
Tip: To avoid tortilla cracks, wrap the tortilla pinwheels securely with plastic wrap or foil, then let it sit in room temperature or int the fridge (much better) for 30 mins before slicing them.
Serve these Chicken Tortilla Pinwheels with your favorite salsa, guacamole, dips or ranch dressing.
Enjoy!
Tips and Notes:
- Feel free to use your favorite protein aside from shredded chicken. Turkey, finely chopped crab meat or ham, beef and pork sounds amazing, too.
- You may add zucchini, cucumbers, deli meats or lettuce for some of the tortillas.
- To avoid tortilla cracks, wrap the tortilla pinwheels securely with plastic wrap or foil, then let it sit in room temperature or int the fridge (much better) for 30 mins before slicing them.
Chicken Tortilla Pinwheels
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 8 ounce (240 g) cream cheese , softened
- 1 ½ teaspoons (7.5 g) garlic powder
- 1 ½ teaspoons (3 g) onion powder
- ½ teaspoon (2 g) Creole seasoning
- 1 green onion , chopped
- 1 tablespoon (4 g) parsley
- ½ teaspoon (2.5 g) salt
- ½ teaspoon (1 g) freshly ground pepper
- 4 (10- inch) flour tortillas
- 2 cups (270 g) shredded chicken
- 3 cups (90 g) fresh baby spinach leaves
- ½ cup (92 g) red bell pepper , diced
- grated cheese , optional
- ¾ cup (170 g) bacon , chopped (about 5-6 slices)
Instructions
- In a medium size bowl, mix together the cream cheese, garlic powder, onion powder, creole seasoning, green onions, parsley, salt and pepper until thoroughly combined.
- Spread about 3 tablespoons each of the cream cheese mixture evenly over the 5 tortillas, leaving a 1 inch border on all sides.
- Next, layer the cream cheese mixture with shredded chicken followed by baby spinach. And sprinkle evenly each tortilla with red bell pepper and cheese. Or you can also vary the toppings by sprinkling only with bacon bits in some of the tortillas. Get creative with the stuffing variation.
- Tightly roll up each tortilla and secure with a foil wrap, place sandwich in the refrigerator for about 30 minutes, this helps to keep it in shape.
- When ready to serve, take off the wrap, using a sharp knife, slice each tortillas into 4 to 5 pinwheels or in the thickness you prefer.
Tips & Notes:
- Take cream cheese out of the refrigerator about 1 hour before cook time so that it gets soft at room temperature.
- To avoid tortilla cracks, wrap the tortilla pinwheels securely with plastic wrap or foil, then let it sit in room temperature or int the fridge (much better) for 30 mins before slicing them.
- Do not over fill the pinwheels else they will come apart.
- These are great for summer party so you can get creative with the colors of the wraps and ingredients!
Nutrition Information:
How To Make Tortilla Pinwheels
In a medium size bowl, mix together the cream cheese, garlic powder, onion powder, creole seasoning, green onions, parsley, salt and pepper until thoroughly combined.
Spread about 3 tablespoons each of the cream cheese mixture evenly over the 5 tortillas (could be of any color as shown above), leaving a 1 inch border on all sides. Next, layer the cream cheese with shredded chicken followed by baby spinach. And sprinkle evenly each tortilla with red bell pepper and cheese. Or you can also vary the toppings by sprinkling only with bacon bits in some of the tortillas. Get creative with the stuffing variation.
Tightly roll up each tortilla and secure with a foil wrap, place sandwich in the refrigerator for about 30 minutes, this helps to keep it in shape. When ready to serve, take off the wrap and using a sharp knife, slice each tortillas into 4 to 5 pinwheels or in the thickness you prefer.
siddharth says
Very interesting post.this is my first-time visit here. I love this recipe and I will be going to try it on saturday .thanks for the post!