5-Ingredient Chicken Cranberry Cream Cheese Pinwheels
These 5-ingredient cranberry cream cheese chicken pinwheels are the perfect easy holiday appetizer, lunch, or snack! They're packed with protein, sweet, savory, and perfect for Thanksgiving and Christmas gatherings
Equipment
- large mixing bowl
- Cutting board
- Serrated knife
Ingredients
- 3 large flour tortillas (about 10-inch)
- 1 cup cooked shredded chicken (or rotisserie chicken)
- 8 oz cream cheese (softened, see notes)
- 1/2 cup dried sweetened cranberries
- 3 tbsp chives (chopped)
Instructions
- In a large mixing bowl, mix together the softened cream cheese, dried cranberries, chopped chives, and shredded chicken.
- Lay a flour tortilla flat on a clean surface.
- Spread approximately ⅓ of the mixture evenly over the tortilla. Leave about ½ inch of clearance around the edges.
- Starting from the bottom edge, roll up the tortilla.
- Wrap each roll in plastic wrap and refrigerate for at least 30 minutes. Repeat with the remaining ingredients.
- Take the rolls out of the fridge. Remove the plastic wrap and use a sharp serrated knife to slice each roll into 6-8 individual pieces.
- Serve and enjoy!
Notes
- Soften the cream cheese: Let the cream cheese sit at room temperature for at least 20–30 minutes before you start making the pinwheels. If you're short on time, you can also microwave the cream cheese in 10–15-second increments until softened.
- Use rotisserie chicken: Store-bought rotisserie chicken is a great shortcut for these pinwheels!
- Chill before slicing: Refrigerating the tortilla rolls for 30–60 minutes helps firm up the filling and makes them easier to slice.
- Make ahead: You can prepare the tortilla rolls up to 24 hours in advance. Keep them tightly wrapped in plastic wrap in the refrigerator and slice just before serving.