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Chicken Cranberry Salad Pinwheel Sandwiches ready to serve on a platter

Chicken Cranberry Salad Pinwheel Sandwiches

Creamy, tangy, and nutty pinwheel sandwiches filled with chicken and cranberries, perfect for busy afternoons or entertaining.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 pinwheels
Course: Appetizer, Lunch, Party
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, finely shredded Use rotisserie chicken for speed.
  • 4 oz cream cheese, softened Soften at room temperature for easy mixing.
  • 1/2 cup mayonnaise Swap Greek yogurt for half for tang.
  • 1/2 cup dried cranberries
  • 1/4 cup chopped green onions
  • 1/4 cup sliced almonds Optional; toast lightly for extra crunch.
  • 1 tablespoon chopped fresh parsley Garnish with extra parsley for serving.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper Add more to taste.
  • 4 large spinach or herb tortillas

Method
 

Preparation
  1. Put the shredded chicken into a bowl and add the softened cream cheese and mayonnaise. Mix until silky.
  2. Fold in dried cranberries, green onions, sliced almonds, parsley, garlic powder, and black pepper. Taste and adjust seasoning as necessary.
Assembly
  1. Spread a thin, even layer of the chicken mixture over each tortilla, leaving a half-inch border at the top.
  2. Roll each tortilla tightly into a firm log, pressing gently to seal the filling inside.
Chilling
  1. Wrap each log in plastic wrap and chill for at least 30 minutes to firm up the cream cheese.
Serving
  1. Slice each roll into 1-inch pinwheels and serve chilled.

Notes

Time-saver: Use pre-cooked rotisserie chicken. Avoid overfilling tortillas to prevent leaks.