Tuscan Chicken Pinwheels have a savory, creamy filling full of chicken, spinach, Italian seasoning, and sun-dried tomatoes rolled up in flour tortillas. Makes a great party appetizer or lunch.
Pinwheels are one of my favorite party appetizers. They are easy to eat with your fingers and I love that they can be made a day or two in advance. Plus the filling combinations are endless.
A combination of cream cheese and mayonnaise forms a creamy base for this recipe. These pinwheels are also flavored with Italian seasoning, garlic powder, and Parmesan cheese.
How To Make Chicken Tuscan Pinwheels
- Mix the cream cheese, mayonnaise and seasonings together until smooth.
- Stir in the diced chicken, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese.
- Gently mix in the spinach and add pepper to taste.
- Heat the tortillas so they don’t rip when you roll them.
- Spread the filling on the tortillas
- Roll up tightly and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- Cut into slices with a sharp, serrated knife.
Recipe Tips
Look for large, burrito-sized flour tortillas. If medium-size are all you have, you can use them. You will just need an extra tortilla or two.
You can use dry-packed sun-dried tomatoes or sun-dried tomatoes packed in oil. If using ones packed in oil, blot as much of the oil off with paper towels as you can.
A sharp serrated knife is best for getting clean cuts in the pinwheels.
How To Store Tuscan Chicken Pinwheels
The pinwheels should be rolled up at least an hour in advance. The day before is even better. Wrap each log in plastic wrap and refrigerate. It is best to wait until just before serving to slice them.
Leftovers will keep for 2 to 3 days but should be wrapped well in plastic wrap as they tend to dry out if exposed to air.
Try These Other Pinwheel Recipes
- Spicy Italian Pinwheels
- Ham and Pimento Cheese Pinwheels
- Chicken, Bacon, and Cheddar Pinwheels
- Muffaletta Pinwheels
- Chicken Cranberry Pinwheels
Tuscan Chicken Pinwheels
Ingredients
- 8 ounces cream cheese,, softened
- 1/3 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups finely chopped cooked chicken
- 1/2 cup chopped sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly shredded Parmesan cheese
- 2 cups chopped baby spinach leaves
- black pepper
- 3 large flour tortillas
Instructions
- Place cream cheese, mayonnaise, Italian seasoning, and garlic powder in a large bowl. Use electric mixer or a wooden spoon to mix until creamy and smooth.
- Stir in the chicken, tomatoes, mozzarella and Parmesan cheese.
- Gently mix in the spinach and add pepper to taste.
- Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave for 30 seconds.
- Spread 1/3 of the cream cheese mixture onto each tortilla, leaving a half-inch border.
- Roll each one up tightly and wrap in plastic wrapr. Refrigerate for at least 1 hour or overnight.
- Cut into slices just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
