Chicken Salad Pinwheels
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These Chicken Salad Pinwheels are a tasty blend of savory shredded chicken, sweet red grapes, and crunchy pecans wrapped in a soft tortilla, making them a go-to choice for any occasion.
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These Chicken Salad Pinwheels are literally my saving grace for any gathering. The colorful spirals are filled with tender chicken (perfect for using leftover chicken sitting in your fridge!), sweet grapes, and nuts, all wrapped up in a soft tortilla with fresh lettuce.
Why I love this recipe
- They’re incredibly easy – No cooking skills required, just mix, roll, and slice
- Perfect make-ahead option – I can prep these the night before and just slice them when guests arrive, perfect for a baby shower, packing lunches for the week, or just needing something quick to bring to a potluck.
- Easy to Pack – They stay together perfectly in a lunchbox or on a platter.
- Everyone loves them – Even picky eaters go back for seconds because the flavors are familiar and comforting
- Great for using up leftovers – I always make these after roasting a chicken for dinner
If you love this recipe, you should also try some of my easy wrap ideas, like my BLT Pinwheels and Buffalo Chicken Pinwheels.
Ingredients
- shredded chicken – save time with a precooked rotisserie chicken
- red grapes
- pecans
- celery
- mayonnaise
- lemon juice
- salt and black pepper
- flour tortillas
- lettuce leaves
- parsley (optional)
Step by step
- In a large bowl, combine the mayonnaise and lemon juice, seasoning with salt and pepper to your taste.
- Add the shredded chicken, grapes, pecans, and celery, and gently mix until everything is well coated.
- Lay a tortilla flat on a clean surface or cutting board. Place a few lettuce leaves along the center.
- Spoon roughly one-third of the chicken salad mixture over the lettuce, spreading it evenly.
- Roll the tortilla tightly into a log, and repeat with the remaining tortillas and filling.
- Chill the rolled tortillas in the freezer for about 15 minutes to firm them up for slicing.
- Cut into ½” to 1” pinwheels, wiping the knife between slices for clean cuts.
- If desired, garnish with fresh parsley. Serve right away or keep refrigerated until ready to enjoy.
Tips for Best Results
- Keep it Tight. Roll the tortillas firmly so the filling doesn’t fall out when you pick them up.
- Don’t Skip the Chill. Those 15 minutes in the freezer make a huge difference in getting clean, round slices.
- Make sure your lettuce leaves are dry after washing so the tortillas don’t get soggy.
Variations
I love how flexible these chicken salad pinwheels are. Cooked shredded turkey works just as well as chicken and is a great way to use up leftovers.
If you want a different kind of sweetness, reach for dried cranberries or chopped apples. Spinach wraps are a great option instead of flour tortillas too.
Storage
The texture of these pinwheels is best the day they’re made, but leftovers still work perfectly for lunch the next day. Just keep the pinwheels in the fridge for up to two days when stored in an airtight container. To get ahead, prep the chicken salad in advance and assemble closer to serving time.
I don’t recommend freezing these pinwheels, they will be soggy when thawed.
If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!
If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.
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Chicken Salad Pinwheels
- Total Time: 30 minutes
- Yield: 24 1x
Description
These Chicken Salad Pinwheels come together in just 30 minutes and slice into perfect bite sized rolls. Each piece delivers creamy chicken salad with sweet grapes and crisp celery.
Ingredients
- 2 cups cooked chicken, shredded
- 3/4 cups red grapes, sliced in half
- 1/4 cup chopped pecans
- 1/4 cup celery, chopped
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- salt and pepper to taste
- 3 large flour tortillas
- 6–8 lettuce leaves
- fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the mayonnaise and lemon juice.
- Add the shredded chicken, grapes, pecans, and celery. Gently toss until everything is evenly coated. Season to taste with salt and pepper.
- Lay one tortilla flat on a cutting board or clean work surface. Place a few leaves of lettuce across the center of the tortilla.
- Spoon about one-third of the chicken salad mixture over the lettuce and spread it into an even layer.
- Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
- Place the rolled tortillas in the freezer for about 15 minutes to help them firm up for slicing.
- Slice into ½” to 1” pinwheels, wiping the knife clean between cuts for better slices.
- Garnish with fresh parsley if desired. Serve immediately or refrigerate until ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 53
- Sugar: 1 g
- Sodium: 178.2 mg
- Fat: 3.6 g
- Carbohydrates: 4.8 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 1.3 mg
