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Need a simple appetizer, a fun addition to a lunchbox, or an easy, no-fuss dinner? Grab a rotisserie chicken from the grocery store and make these super tasty Mediterranean Chicken Pinwheels.
Why You’ll Love These Chicken Pinwheels
If you’re not sure what to cook for dinner tonight, or when you can’t think of anything later this week, make these chicken pinwheel sandwiches! It’s an amazing recipe from the cookbook 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish of Mom On Timeout.
Here’s why you’ll love them:
- Packed with flavor. These creamy chicken pinwheels are full of salty, briny olives, and the slight sweetness of roasted red peppers.
- Kid-approved. This is a fun finger food recipe for the kiddos. (Which means that there are fewer dishes for you to clean later, too!)
- Great for any occasion. These pinwheels are perfect for a busy weeknight dinner, or you can also make a double batch for an easy party appetizer. They’re a lunchbox favorite as well!
- Quick. You can prep this chicken pinwheels recipe in just 10 minutes. It’s so simple! (And if you’re looking for more easy dinner recipes, be sure to try this buffalo chicken sandwich and these ham and cheese sliders, too!)
What You’ll Need
These chicken pinwheels are pretty customizable. I like to make them with a little bit of Mediterranean flair, which requires the following ingredients (make sure to check out the recipe card below if you’re looking for exact amounts/the full directions):
- Cream Cheese: I like to use light cream cheese, but you can use regular if you like. Either way, make sure to let it soften before you start!
- Artichoke Hearts: Drain and dice them before adding them into the filling mix.
- Roasted Red Pepper: You can swap out the red peppers for another color if you like.
- Black Olives: I used Kalamata olives for this recipe.
- Chicken: Diced rotisserie chicken breast is what I usually use for this meal, but you can use other leftover chicken that you have on hand instead if you’d rather.
- Flatbreads or Wraps: You can use whole wheat or gluten free wraps, or even large lettuce leaves to make lettuce wraps.
- Baby Spinach: Lettuce also works if you’re not already using lettuce for the wrap.
How to Make Pinwheel Sandwiches
Chicken pinwheel sandwiches come together in just a few simple steps. Here’s what you’ll need to do:
- Make the filling. Combine the cream cheese, artichoke hearts, roasted red pepper, olives, and chicken in the bowl of a mixer with the paddle attachment. Turn the mixer onto low until thoroughly combined, allowing the flavors to mix together well.
- Add the filling to the wraps. Using about a quarter of the mixture, spread a thin layer on top of one of the flatbreads or wraps and top it with baby spinach leaves.
- Assemble the pinwheels. Roll up the flatbread or wrap it tightly and cut it into 6-8 pinwheels. Repeat with the remaining ingredients.
Tips for Success
Read through these quick tips and tricks to get the best results with your chicken pinwheels:
- Make sure the cream cheese comes to room temperature. It will be much easier to spread the filling onto the wraps/flatbread if the cream cheese has softened.
- Chill the pinwheels after you slice them. This will allow the cream cheese to firm back up so that the pinwheels are less likely to fall apart when you eat them.
- Use toothpicks. If for some reason the pinwheels are not staying together, try serving them with a toothpick pushed through the center.
Substitutions & Recipe Variations
I love the Mediterranean flavors in this pinwheels recipe, but feel free to switch up the ingredients if you like! Here are a few ideas on how to do that:
- Vegetables. Instead of artichoke hearts, olives, spinach, and red pepper, throw in some cucumbers, carrots, tomatoes, lettuce, etc.
- Protein. Swap out the chicken for turkey or your favorite deli meats!
- Tortillas. Feel free to use a plain wrap like I do (whole wheat or gluten free), or grab some flavored tortillas – whatever sounds best to you will work. You can even make your own gluten free tortillas if you want!
Serving Suggestions
Wondering what to serve with your pinwheel sandwiches? There are a few different options!
- Soup. Serving your pinwheels with a bowl of your favorite soup is a great way to make a super filling meal that the whole family will love. I recommend trying something like this Instant Pot tomato soup!
- Salad. Or, if you’re not in the mood for soup, make yourself a light side salad instead. This easy Greek salad, for example, would be a great choice!
- Dip. If you’re serving these pinwheels as an appetizer, try putting them out with some tzatziki, a bowl of hummus, or the dip/sauce of your choice.
Can I Make This Pinwheels Recipe Ahead?
Sure! You can make these chicken pinwheel sandwiches up to a day ahead of time. They’re perfect for party prep, because you can just pull them right out of the fridge and serve them. I wouldn’t recommend making them more than 24 hours ahead of time, though, as they will become slightly soggy.
How to Store Leftovers
Chicken pinwheels can be kept in an airtight container in the fridge for 2-3 days. I wouldn’t recommend storing them any longer than that because they’re likely to become soggy. I wouldn’t recommend freezing them either, as the texture of the cream cheese filling will not hold up.
More Easy Wrap Recipes
If you loved these chicken pinwheels, be sure to check out these other wrap recipes. They make the best quick and easy dinners and lunches!
Mediterranean Chicken Pinwheels
Ingredients
- 8 ounces cream cheese, softened to room temperature (light or regular)
- 4 canned artichoke hearts, drained and diced
- 4 strips of roasted red pepper, diced
- 6 Kalamata or black olives, diced
- 4 ounces cooked rotisserie chicken breast, diced
- 4 flatbreads or wraps whole wheat, gluten free, or large lettuce leaves to make lettuce wraps
- 1 cup Baby spinach
Instructions
- Combine the cream cheese, artichoke hearts, roasted red pepper, olives, and chicken in the bowl of a mixer with the paddle attachment.
- Turn the mixer onto low until thoroughly combined, allowing the flavors to mix together well.
- Using about a quarter of the mixture, spread a thin layer on top of one of the flatbreads or wraps and top with baby spinach leaves.
- Roll up the flatbread or wrap tightly and cut into six to eight pinwheels. Repeat with the remaining ingredients.
- Alternatively, for a gluten free or low carb option, spread the chicken mixture inside large lettuce leaves to make lettuce wraps.
Notes
Did you make this?
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Can these be made ahead? How long ahead if so? Don’t want the wraps to get soggy. Thanks,
If use a sturdy wrap like the flatbreads/lavash from Costco, I’d think they would be fine if made early in the day or the day before. Longer than that, or if you use a very thin tortilla, and they might get a little soggy.
These look yummy. I will try making them with cottage cheese instead to get more protein and less fat.
Yum, These would be perfect to serve at my ladies get to gether next month. Thanks for the recipe.
You are the sweetest Brianne! I can’t thank you enough! Mwah!
I really love your cookbook! I keep going back to it for simple weeknight meals!