Chicken Cranberry Salad Pinwheel Sandwiches are filled with chicken, almonds, cranberries, green onions, and feta, rolled up in a spinach tortilla. A delicious holiday party appetizer that tastes even better than it looks.
Mix the cream cheese, sour cream, and Dijon mustard together with a hand mixer.
Add the chicken, almonds, cranberries, green onions, and feta cheese. Stir until combined.
Spread the mixture onto a tortilla, leaving a ½ inch border along the sides and top.
Tightly roll up the tortilla.
Repeat with the remaining chicken salad and tortillas.
Tightly wrap the tortilla rolls in plastic wrap. Refrigerate the rolled up tortillas for several hours to allow the filling to become firm.
Remove the plastic wrap and slice the tortillas with a serrated knife into pinwheel sandwiches.
Use room temperature cream cheese.Let your cream cheese come to room temperature before mixing it with the sour cream. This ensures a smooth and creamy mixture without lumps of cream cheese. Roll your tortillas tightly. To create pinwheels that won’t fall open when you pick them up, roll your tortillas up as tightly as possible. Wrap the rolled tortillas in plastic wrap. Plastic wrap will help the rolled tortillas hold their shape. Chill the roll ups for a few hours. Chilling the rolled up tortillas for a few hours before slicing them gives the cream cheese a chance to firm up again. This will make it much easier to slice your pinwheels and achieve a nice round shape. Slice with a serrated knife. Slice the pinwheels with a serrated knife to keep from flattening the tortillas rolls while you cut them.