Cuban Chicken Salad Pinwheels Recipes

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ULTIMATE CHICKEN SALAD PINWHEELS



Ultimate Chicken Salad Pinwheels image

Provided by Jaren

Categories     Main Dish

Number Of Ingredients 10

2 boneless chicken breasts, seasoned and boiled
2 green onions
3 eggs, boiled
1/2 cup mayo
1 tsp mustard
salt and pepper
4 tortillas (burrito size)
1/2 cup shredded lettuce
12 slices provolone
1/2 cup whipped cream cheese.

Steps:

  • Roughly chop chicken and green onions.
  • Add to food processor and pulse a few times.
  • Add in eggs, mayo, mustard, and salt and pepper to taste. Pulse until combined. If too dry, add a little more mayo. Adjust seasoning to taste.
  • To assemble: Spread about 1 tbsp whipped cream cheese on tortillas. Add 3 slices of provolone to the edge of the tortilla (see picture). Top with shredded lettuce and finally 3 -4 tbsp of chicken salad. Starting at one end, roll up. Repeat with remaining ingredients.
  • Wrap in plastic wrap and chill at least one hour.
  • Cut into 1 inch sections using a serrated knife.

CUBAN CHICKEN SALAD PINWHEELS



Cuban Chicken Salad Pinwheels image

This Cuban Chicken Salad Pinwheel recipe features rotisserie chicken, honeycrisp apples, almonds, and much more rolled into fun pinwheels.

Provided by Flavor FunFun

Categories     Lunch,Party Foods

Time 20m

Number Of Ingredients 19

Rotisserie Chicken, cooked, deboned, and shredded: 2-3 pounds
Cream Cheese: 8 ounces
Mayonnaise: 1/4 cup
Honeycrisp Apples, chopped: 2
Celery, chopped: 1/2 cup
Peas, frozen: 1/2 cup
Almonds, sliced: 2 ounces
Sweet Relish: 1 tablespoon
Olives, chopped: 2 tablespoons
Lemon Juice: 1 tablespoon
Black Pepper: 1/8 teaspoon
Salt: 1/4 teaspoon
Mission Homestyle Soft & Fluffy Flour Tortillas: 6
Cutting Board
Knife
Mixing Bowl, large
Spoon
Measuring Cup
Measuring Spoons

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!

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