Mexican Chicken Pinwheels
Ingredients (Servings: 36 pieces):
- 2 boneless, skinless chicken breasts, finely shredded
- ¾ cup mayonnaise
- 2 green onions, thinly sliced
- 2 tablespoons dried minced onion
- 1 teaspoon garlic salt
- 3 tablespoons light brown sugar, packed
- ½ cup thinly sliced red seedless grapes
- ⅓ cup sliced almonds
- Salt and pepper to taste
- 4 burrito-sized tortillas
How to Make Mexican Chicken Pinwheels:
- In a large bowl, mix the mayonnaise and shredded chicken.
- Add the green onions, minced onion, garlic salt, brown sugar, grapes, and almonds. Stir to combine. Adjust seasoning with salt and pepper if needed.
- Lay a burrito tortilla flat on your work surface. Spread a quarter of the chicken salad mixture evenly, leaving a ½ inch border around the edges to prevent overflow. Roll the tortilla tightly into a log. Repeat with the remaining tortillas and chicken salad mixture.
- Wrap the logs in plastic wrap, making sure they are tightly sealed. Fold the ends of the wrap under the logs and refrigerate for at least 4 hours, or overnight for best results.
- After chilling, unwrap the logs and slice them into ½ inch pieces. Serve and enjoy!
Cooking Notes:
- Use soft tortillas to prevent cracking.
- Avoid overstuffing to make cutting easier.
- Wrap tightly to ensure clean slices.
- A serrated knife works best for cutting pinwheels.
- Feel free to experiment with different ingredients such as apple bits, raisins, or chopped onions.
- The refrigeration step is essential to allow the flavors to meld and make slicing easier.
