Cuban Chicken Salad Pinwheels Recipes

CHICKEN SALAD PINWHEELS

Steps:

• Mix together the mayonnaise and chicken in a large bowl.
• Add in green onions, minced onion, garlic salt, brown sugar, grapes, and almonds to the mixture. Stir up to combine. Taste and add salt and pepper if desired.
• Layout a burrito tortilla on your work surface. Add a quarter of the chicken salad mixture and spread it out. Leave a 1/2 inch border around the end of the tortilla so it doesn't overflow. Roll the tortilla up tightly into a log and repeat with the remaining chicken salad and tortilla shells.
• Wrap the logs in plastic wrap tightly and fold the ends of the wrap under the logs. Put them in the fridge for 4 hours, or overnight if possible.
• Remove the plastic from the pinwheels and cut them into 1/2 inch slices. Serve and enjoy.

CHICKEN SALAD PINWHEELS

Steps:

• Chop up the boiled egg.
• Mix in the cooked chicken, miracle whip, pickle relish and salt & pepper to taste. Lick the fork/spoon.
• Lay the tortilla on top of plastic wrap. Top with the chicken salad mix. Spread a layer covering the tortilla. You can leave one edge without the chicken salad. As you roll, the "filling" will move towards the edge.
• Sprinkle the lettuce & cheese on top.
• Roll the tortilla up as tight as possible, but not so tight you squeeze the filling out. Wrap with plastic wrap.
• Refrigerate for at least 8 hours - overnight. Slice when ready.

CUBAN CHICKEN SALAD PINWHEELS

Steps:

• Add the cream cheese and mayonnaise to a large bowl and stir them together with a large spoon until combined and smooth.
• Pull the meat off the bones of the rotisserie chicken placing the meat into your large mixing bowl as your work. Use your fingers or two forks to shred the meat into smaller pieces.
• On a cutting board, use a sharp knife to chop or dice the apples and celery. Add the chopped apples and celery to the bowl.
• To chop your almonds, leave them in their original package and beat them with the back side of a wooden spoon to break them up into small pieces. Add the chopped almonds to the bowl.
• Add the remaining ingredients; green peas, sweet relish, olives, lemon juice, salt and black pepper to the bowl and stir until all has combined and are coated in the cream cheese and mayo mixture.
• Using a large serving spoon, scoop up and spread the Cuban Chicken Salad onto a flour tortilla. Roll the tortilla up and cut it into 1 to 1-1/2 inch thick pieces. Serve immediately or chill in the refrigerator for 1-3 hours. ENJOY!

CUBAN CHICKEN SALAD

Steps:

• Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
• Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
• Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
• Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.