Mexican Chicken Pinwheels

These flavorful Mexican Chicken Pinwheels make a perfect no-bake appetizer, ideal for parties, lunchboxes, or a quick afternoon bite. Combining tender shredded chicken with creamy mayo, crunchy almonds, and sweet grapes, this recipe delivers a delightful mix of textures and flavors in every bite.

🧾 Ingredients

Ingredient	Quantity
Boneless, skinless chicken breasts (shredded)	2
Mayonnaise	¾ cup
Green onions, thinly sliced	2
Dried minced onion	2 tablespoons
Garlic salt	1 teaspoon
Packed light brown sugar	3 tablespoons
Red seedless grapes, thinly sliced	½ cup
Sliced almonds	⅓ cup
Salt and pepper	To taste
Burrito-sized flour tortillas	4

👨‍🍳 Instructions

1. Make the Filling

In a large bowl, combine the mayonnaise and shredded chicken until evenly coated. Stir in green onions, dried onion, garlic salt, brown sugar, grapes, and almonds. Mix until well blended. Taste and season with salt and pepper if needed.

2. Build the Pinwheels

Lay a tortilla flat on your counter or cutting board. Spoon about one-fourth of the chicken mixture onto the tortilla, spreading it evenly but leaving a ½-inch gap at one edge to prevent overflow. Roll tightly into a log shape. Repeat with the remaining tortillas and filling.

3. Chill the Rolls

Wrap each rolled tortilla tightly in plastic wrap. Fold the ends underneath to keep them snug. Refrigerate for at least 4 hours (or overnight) to firm up for easier slicing.

4. Slice and Serve

Unwrap the chilled rolls and slice into ½-inch pieces using a serrated knife. Arrange on a platter and serve cold.

📝 Tips for Success

Use fresh, soft tortillas to avoid cracking while rolling.
Avoid overfilling; it helps the rolls stay tight and easier to cut.
Wrapping tightly and chilling fully ensures clean, neat slices.
Try mix-ins like chopped apple, raisins, or different nuts to make it your own!