Ultimate Chicken Salad Pinwheels Recipes

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.

ULTIMATE CHICKEN SALAD PINWHEELS

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.

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 PINWHEELS

Steps:

• Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.