Poppy Seed Chicken Pinwheels
It seems like summer just started, but here we are already planning back to school lunches for you! Even if you’re not thinking that far ahead yet, we’re still in season of picnics, cook-outs, wedding showers, and impromptu summer gatherings. These pretty chicken salad pinwheels work great for both. The tangy homemade poppy seed dressing contrasts nicely with the sweet strawberries, making this chicken salad a nice departure from the usual. I enjoyed having these for dinner on a very hot Sunday evening. My youngest son even scaled the kitchen table to steal a few bites while I was taking pictures for you guys!
I’ve given you a link to our homemade flour tortillas, which are delicious and a lot easier to make than you’d expect. However, if you’re pressed for time you can opt for store bought version. Look for as few ingredients as possible (our homemade ones only have 4 and one is water!), and especially try to avoid hydrogenated oils and high fructose corn syrup.
Poppy Seed Chicken Pinwheels
Author/Source:
Kim @ Onceamonthmom.com (adapted from Happy Healthy Life)
Ingredients:
Poppy Seed Dressing
Homemade dressings only take a few minutes to make, but are a huge improvement over the highly processed store bought versions in health and taste.
- 2 Tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1.5 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 Tablespoon maple syrup
- 0.25 Tablespoon finely chopped shallots
- 1 Tablespoon poppy seeds
- 0.5 teaspoons garlic powder
- dash freshly ground pepper
Chicken Salad Pinwheels
- prepared Poppy Seed Dressing (recipe above)
- 2 cups chopped cooked chicken
- 0.33 cups chopped green onions
- 0.25 cups chopped pecans
- 0.25 cups chopped celery
- 0.5 cups cream cheese
- 0.5 cups finely chopped strawberries
- 2 each homemade tortillas or high quality store bought tortillas
These pinwheels make a pretty little lunch.
Directions:
In a medium bowl or lidded jar mix together mayonnaise, mustard, olive oil, vinegar, lemon juice, maple syrup, shallots, poppy seeds, garlic powder, and pepper. Whisk or shake together ingredients until smooth. In a food processor, pulse chicken, green onions, celery, and pecans until finely chopped. Add 1/2 of poppy seed dressing and pulse until just mixed. In a small bowl mix together remaining dressing and cream cheese. Spread cream cheese mixture evenly over tortillas. Then cover evenly with chicken salad mixture. Sprinkle strawberries over the chicken. Roll tortilla tightly, securing with toothpicks if needed. Cut into 3/4 inch rounds with a sharp knife. {You may need to chill before slicing if cream cheese has become soft.}
Freezing Directions:
Wrap rolled tortillas in plastic wrap freeze in a freezer bag. To serve: Thaw in refrigerator or in a chilled lunch box. Cut into 3/4 inch rounds with a sharp knife.
Servings: 2 (more if you are using them for a party appetizer)
**conversion chart image provided by Erik Spiekermann
Thank you. Lunches have been on my brain. I have one starting kindergarten, so I am new at this. I will be coming to for lunch help!
Love the idea behind theses pinwheels but to be honest the colour of them puts me off a little. Is there any variations that have a little more colour to them? I was thinking of maybe spinach leaves layered on the flatbread before the mix was spread on, spinach should hold in the freezer (I think)
Any opinion or suggestion welcomed.
Some of my inspirations had lettuce in them, but that obviously won’t hold up in the freezer. I’m not sure about the spinach. You could try and let us know. My other thought is to leave the celery unmixed and give it its own layer. Maybe use a little bit more so that you can see it. Also the more strawberry you use, the more red you will have.
You might want to try using the green spinach wrap tortillas. That would give color though out the pinwheel.
That is Brilliant! I have a very sneaking suspicion these are delicious.
Best things I ever tasted!