This chicken and veggie pinwheels recipe was inspired by a great pinwheel I saw in All Recipes magazine. I wanted to lighten this recipe up a bit so I used low fat feta and mayo and substituted Fage fat free Greek yogurt (My brand of choice.) for the sour cream (A pretty standard substitution in my world.) The results were great and my guests loved them. Here’s how I made them.
I chopped up my chicken, bell pepper, celery, red onion and dill. I add all of that to a large bowl and added the feta, mayo, yogurt, lemon juice and zest and black pepper. I mixed it all up and put in the refrigerator to chill for about 1/2 hour. This give the flavors a chance to meld together. You can make this the day before, cover and just assemble before you serve them. This is a great make ahead dish.
When it is time to make the roll-ups, I use different flavored tortillas. They come in plain, tomato and spinach flavors. I used tomato and spinach flavored tortillas today. Divide the salad information evenly between the two tortillas. Spread the salad to the edges of each tortilla. Top both with the baby spinach.
Next, you will roll up each tortilla real tight creating a log. I cut off a small piece on both ends of each roll since there is usually no filling and they are uneven. Discard those. Then, slice each roll into four to six slices depending on the size of tortilla you are using. You want each pinroll to be about one inch thick. Place them on a platter. If you aren’t serving right away, cover will plastic wrap and keep in the fridge until ready. They will hold beautifully for up to 24 hours if completed covered.
This is a really tasty roll-up that is the perfect finger food for a buffet, brunch or light lunch. I’d serve this with other finger food options when having friends over. This year, it is on my Mother’s Day Finger Food Brunch menu. Be sure to try my Cheesy Veggie Crackers and Watermelon Agua Fresca… the perfect starter and drink recipes to round out the buffet.
If you like these recipes, be sure to try some of my other favorite appetizers:
Pistachio-Cherry Goat Cheese Balls
Fried Brie Bites with Tart Cherry Jam
Rosemary and Pomegranate Butter Board Recipe
Vadouvan Vegetables and Goat Cheese Flatbread
Chicken and Veggie Pinwheels
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Red Onion, finely minced
- 1/4 Cup Lite feta cheese, crumbled
- 1 1/2 Tbsp. Lite mayonnaise
- 1 1/2 Tbsp. Fat free Greek Yogurt
- 1/4 Tsp. Lemon zest
- 1/2 Tsp. Lemon juice
- 1/4 Tsp. Fresh dill, finely chopped plus sprigs to garnish
- Freshly ground black pepper
- 3/4 Cup Cooked chicken breast, finely chopped
- 1/4 Cup Red bell pepper, finely chopped
- 2 Tbsp. Celery, finely chopped
- 1 Large spinach tortilla
- 1 Large tomato tortilla
- 1 Cups Baby spinach
Instructions
- Mix the feta, mayo, yogurt, zest, lemon juice, dill and black pepper in a bowl. Add the chicken, bell pepper, celery and onion. Cover and chill until ready to assemble the wraps.
- Spread half the mix on each of the tortillas. Top each with half the spinach leaves. Roll up tightly and cut each tortilla roll into one inch pieces. Place on a platter, cover with plastic wrap and chill for an hour. Unwrap, garnish with dill sprigs and serve.
