These chicken pinwheels are the perfect holiday appetizer or easy lunch idea. They’re filled with a pesto, goat cheese, and chicken mixture, then topped with sun-dried tomatoes. Every bite is so good!
Pinwheels have always been a crowd favorite, and this one might be my new go-to. It’s loaded with flavor, super easy to pull together, and looks just as good as it tastes. The creamy goat cheese, vibrant pesto, and rich sun-dried tomatoes are all wrapped up in a soft tortilla for the perfect bite every time. Whether you’re slicing it up for a holiday tray or packing it for lunch, this one brings serious flavor with minimal effort.
Why You’ll Love These Chicken Pinwheels
- Five simple ingredients, big flavor payoff. With burrito-size tortillas, shredded chicken, goat cheese, basil pesto, and sun-dried tomatoes, you create a snack that’s easy and delicious.
- Goat cheese adds a delightful tang. Unlike the usual cream cheese, goat cheese brings a creamy texture with a subtle tang that pairs beautifully with the pesto.
- Sun-dried tomatoes for a sweet, chewy contrast. These little gems offer a burst of sweetness and a chewy texture that complements the savory chicken and pesto.
- Make it ahead. Prepare these pinwheels in advance and chill. Then pack them for a work or school lunch, after-school snack, or an easy appetizer.
Ingredients You’ll Need
Here’s a quick look at what you’ll need to make these chicken pinwheels. Don’t forget to scroll down to the recipe card for a printable list.
- Burrito Size Tortillas – I used a low carb tortilla to cut down on the carbs, but you could also use whole wheat or just plain flour. The size is key because it will give you room to spread your filling and creates more pinwheels in the end.
- Shredded Chicken – Take the easy route and just use Rotisserie Chicken it saves time and is delicious.
- Goat Cheese – Usually you’ll see cream cheese in pinwheel recipe, but the goat cheese is going to add a nice tang.
- Pesto – Gives the pinwheels lemon herby taste that will make it stand out.
- Sun Dried Tomatoes – The sun dried tomatoes pair perfectly with the pesto and goat cheese.
How To Make Chicken Pinwheels
For pinwheels you need two main things: the tortilla and the filling. From there it’s easy peasy. You just want to make sure it’s not too stuffed or you’ll have a hard time rolling the tortilla up!
- Make the chicken filling: Add shredded chicken, goat cheese, and basil pesto to a food processor. Pulse until creamy and combined.
- Assemble the pinwheel: Lay the tortilla on a flat surface, add 3/4 cup of pesto chicken mixture to the tortilla. Spread the chicken mixture in an even layer to the edges of the tortilla. Sprinkle 1/4 of the sun-dried tomatoes all over the tortilla. Tightly roll up the tortilla to form a cigar shape.
- Chill: Wrap tightly with plastic wrap and place in the refrigerator for 2 hours.
- Slice and serve: Remove from refrigerator, slice into 1/2″ coins and serve.
How to Store
- Store in the fridge: Store tortilla pinwheels in an air tight container in the refrigerator. The pinwheels will last up to 3 days, however, I think they are at their best within the first 24 hours!
- Can I freeze them? Yes, I’d recommend pre-slicing them and placing the pinwheels on a baking sheet in a single layer. Put the baking sheet in the freezer for 1 to 2 hours or until pinwheels are frozen. Then transfer frozen pinwheels to a freezer safe storage bag. You can store the pinwheels for up to 2 months. To serve, just thaw in the refrigerator and serve.
More Easy Lunch Ideas
Pesto Chicken Pinwheels Recipe
- Prep Time: 15 min
- Cook Time: 2 hr
- Total Time: 2 hr 15 min
- Yield: 32–40 pinwheels 1x
- Category: Appetizer, Chicken, Sandwich, Holiday, Christmas, New Years, Kid Friendly, Low Carb
- Method: No Bake
- Cuisine: American
Description
Easy Pesto Chicken Pinwheels filled with a pesto goat cheese chicken mixture then topped with sun dried tomatoes for one epic bite!
Ingredients
- 4 burrito size low carb tortillas
- 3 cups shredded chicken
- 3 oz. goat cheese
- 3/4 cup basil pesto
- 1/2 cup sliced sun dried tomatoes
Instructions
- To a food processor add shredded chicken, goat cheese and basil pesto. Pulse until creamy and combined.
- Assemble the pinwheel: lay the tortilla on a flat surface, add 3/4 cup of pesto chicken mixture to the tortilla and using a spatula spread the chicken mixture to the edges of the tortilla. Next sprinkle 1/4 of the sun dried tomatoes all over the tortilla.
- Gently, but tightly roll up the tortilla to form a cigar shape. Wrap tightly with plastic wrap and place in the refrigerator for 2 hours.
- Remove from refrigerator, slice into 1/2″ coins and serve.
Nutrition
- Serving Size: 2 pinwheels
- Calories: 120
- Sugar: 1 g
- Sodium: 217 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 19 mg
