Mexican Chicken Pinwheels (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¾ cup of mayo
02 -
2 boneless and skinless chicken breasts, shredded finely
03 -
2 tablespoons of dried onion flakes
04 -
2 green onions, sliced into small pieces
05 -
1 teaspoon of garlic seasoning salt
06 -
½ cup of red seedless grapes, sliced thin
07 -
Salt and pepper, as needed for seasoning
08 -
3 tablespoons of packed brown sugar
09 -
⅓ cup of almond slices
10 -
4 large tortillas (burrito size)
# Instructions:
01 -
In a big mixing bowl, stir the mayo together with the shredded chicken.
02 -
Toss the chicken mixture with the green onions, garlic seasoning, brown sugar, almond slices, dried onion, and grape slices. Stir it well. Taste it and adjust the salt and pepper if needed.
03 -
Place a large tortilla flat on a clean surface. Spread about one-fourth of the chicken mix over the tortilla, leaving a small border of about ½ inch along the edges. Roll it tightly into a log shape. Do the same with the rest of the tortillas and mixture.
04 -
Take each of the tortilla logs and wrap them snugly in plastic wrap, tucking the ends under. Let them chill in the fridge for at least 4 hours or overnight to firm up.
05 -
Once chilled, unwrap the tortillas and slice them with a serrated knife into ½-inch pinwheels. Serve right away and enjoy!
# Notes:
01 -
Pick soft, easy-to-roll tortillas so they don't break.
02 -
Don't overfill the tortillas to make them neater and easier to handle.
03 -
Chilling the wraps tightly is key for smooth cuts.
04 -
Use a serrated knife for tidy cuts and less mess.
05 -
Try mixing in extras like raisins, diced apple pieces, or chopped onions.