Tuscan Chicken Pinwheels
These Tuscan Chicken Pinwheels are creamy, cheesy, and packed with savory flavors, making them the perfect party appetizer. They’re easy to make, require no cooking, and can be served cold or baked for a warm, melty treat. Perfect for potlucks, football games, or an easy bite-size snack!
Ingredients
- 4 large flour tortillas
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 oz cream cheese softened
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes
- 1 cup fresh spinach chopped
- Optional: ¼ cup crumbled feta or shredded mozzarella
Instructions
- Mix the Filling
- In a bowl, combine cream cheese, garlic powder, Italian seasoning, shredded chicken, Parmesan, and sun-dried tomatoes. Stir until creamy and well combined.
- Spread & Roll
- Lay out a tortilla and spread a thin, even layer of the filling, leaving a ½-inch border around the edges. Sprinkle chopped spinach on top. Roll up tightly.
- Chill (Optional but Recommended)
- Wrap the rolled tortillas in plastic wrap and chill for 15-30 minutes for easier slicing.
- Slice & Serve
- Use a sharp knife to cut into 1-inch pinwheels. Serve immediately or store in the fridge until ready to eat.
- To Serve Warm: Place sliced pinwheels on a baking sheet and bake at 375°F for 10-12 minutes until golden.
Notes
Tips & Tricks:
- Roll tightly to keep pinwheels from falling apart.
- Chill before slicing for cleaner cuts.
- Serve with dips like ranch, marinara, or garlic aioli for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.