Ingredients:

  • 2 cups (300g) cooked chicken, shredded or diced
  • ½ cup (75g) mayonnaise
  • ¼ cup (60g) finely chopped celery
  • ¼ cup (40g) finely chopped red onion
  • 2 tablespoons (30g) sweet pickle relish
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6-8 large flour tortillas (10-12 inches diameter)
  • 2 oz cream cheese, softened (57g)
  • Fresh spinach leaves or lettuce (optional)

Instructions:

  1. Combine all chicken salad ingredients in a large bowl. Mix well and adjust seasonings.
  2. Spread a thin layer of softened cream cheese evenly over each tortilla.
  3. Optional: Layer a thin layer of spinach leaves/lettuce
  4. Spoon a generous amount of chicken salad onto each tortilla, spreading it evenly. Leave a ½ inch border.
  5. Tightly roll up each tortilla and wrap tightly in plastic wrap.
  6. Refrigerate for at least 30 minutes to allow the pinwheels to firm up.
  7. Slice each roll into 1-inch thick pinwheels and arrange on a platter to serve.