Perfect for parties or a fresh snack tray, these tortilla pinwheels are filled with smoked salmon and crisp romaine or spicy crispy chicken and creamy spread—rolled tight and sliced into beautiful, bite-sized spirals. Easy to prepare and visually appealing, these pinwheels are ideal for entertaining or as a convenient make-ahead lunch.
Why You’ll Love This Recipe
These pinwheels offer two distinct yet equally delicious flavor profiles in one recipe. The smoked salmon version is elegant and fresh, while the crispy chicken roll brings a hearty, savory twist. They’re simple to assemble, great for crowds, and can be chilled ahead of time for easy serving. With customizable fillings and no cooking required if using pre-cooked chicken, this recipe is as convenient as it is crowd-pleasing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the smoked salmon pinwheels:
- flour tortillas
- smoked salmon
- cream cheese
- lemon juice
- fresh dill, chopped
- baby spinach or romaine lettuce
For the crispy chicken pinwheels:
- flour tortillas
- cooked crispy chicken (shredded or chopped tenders)
- mayonnaise or ranch dressing
- smoked paprika
- shredded lettuce
Directions
For the smoked salmon pinwheels:
- In a small bowl, mix cream cheese with lemon juice and chopped dill until smooth.
- Spread the cream cheese mixture evenly onto each tortilla.
- Lay spinach or romaine lettuce evenly over the surface.
- Arrange smoked salmon slices over the greens.
- Roll the tortillas tightly, wrap in plastic wrap, and chill for 20 minutes.
For the crispy chicken pinwheels:
- In a bowl, toss the cooked crispy chicken with mayonnaise or ranch dressing and smoked paprika.
- Lay shredded lettuce across each tortilla.
- Distribute the seasoned chicken evenly over the lettuce.
- Roll up tightly, wrap in plastic wrap, and chill.
To serve:
- Slice all prepared rolls into 1-inch pinwheels using a sharp knife.
- Secure with toothpicks if needed.
- Serve chilled on a platter.
Servings and timing
This recipe yields about 20–24 pinwheels, serving 4 to 6 people as an appetizer or snack.
Prep time: 15 minutes
Chilling time: 20 minutes
Total time: 35 minutes
Variations
- Vegetarian Version: Replace meat with grilled vegetables and hummus or goat cheese.
- Spicy Twist: Add sliced jalapeños or use chipotle mayo for heat.
- Asian-Inspired: Use teriyaki chicken with shredded cabbage and sesame dressing.
- Greek-Style: Use tzatziki, cucumbers, olives, and chicken or falafel for a Mediterranean option.
- Mini Wraps: Use small tortillas for bite-sized hors d’oeuvres.
Storage/Reheating
Pinwheels are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Wrap tightly in plastic wrap to prevent drying out.
Do not reheat these pinwheels, as they are intended to be served chilled. If needed, refresh them by adding a small dollop of sauce or dressing just before serving.
FAQs
Can I make these pinwheels a day in advance?
Yes, you can prepare and chill them up to a day ahead. Slice just before serving to maintain their shape.
Can I use other types of wraps?
Yes, whole wheat, spinach, or gluten-free wraps work well as substitutes.
What’s the best way to keep pinwheels from unrolling?
Wrap tightly in plastic wrap after rolling and chill for at least 20 minutes before slicing. Toothpicks can help secure them if needed.
Is there a dairy-free version?
Use dairy-free cream cheese or avocado spread for the salmon version, and substitute mayonnaise with a plant-based alternative for the chicken rolls.
Can I use canned salmon or tuna instead of smoked salmon?
Yes, but smoked salmon provides a unique flavor. If using canned fish, mix it with the cream cheese base for a spreadable texture.
Can I add cheese to the chicken pinwheels?
Absolutely. Sliced or shredded cheese such as cheddar or provolone complements the chicken filling well.
How do I make these pinwheels more kid-friendly?
Use mild flavors, such as plain cream cheese and cooked chicken with ranch dressing, and skip any spicy ingredients.
Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken is a great shortcut for the crispy chicken version.
What can I serve alongside these pinwheels?
Serve with vegetable sticks, chips, or a fresh fruit platter for a balanced spread.
Are these freezer-friendly?
No, freezing is not recommended as the texture of the tortillas and fillings will change upon thawing.
Conclusion
Smoked salmon and crispy chicken tortilla pinwheels are a versatile and appealing addition to any gathering or casual meal. Offering both a light, fresh option and a heartier alternative, these pinwheels cater to a variety of tastes and are easy to make ahead. With minimal prep and maximum flavor, they’re a dependable go-to for appetizers, lunches, or party platters.
Print
Smoked Salmon & Crispy Chicken Tortilla Pinwheels
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 24 pinwheels
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Halal
Description
Parfaits pour les fêtes ou pour un plateau de collations fraîches, ces tortillas roulées sont garnies de saumon fumé et de romaine croustillante ou de poulet croustillant épicé et de tartinade crémeuse, roulées serrées et coupées en belles spirales de la taille d’une bouchée.
Ingredients
- 4 grandes tortillas à la farine
- 3 oz de saumon fumé
- 1/2 tasse de fromage à la crème
- 1 cuillère à café de jus de citron
- 1 cuillère à soupe d’aneth frais, haché
- 1 tasse de jeunes pousses d’épinards ou de laitue romaine
- 1 tasse de poulet croustillant cuit (tendres déchiquetés ou hachés)
- 1/4 tasse de mayonnaise ou de vinaigrette ranch
- 1/2 cuillère à café de paprika fumé
- 1 tasse de laitue râpée
Instructions
- Dans un bol, mélanger le fromage à la crème, le jus de citron et l’aneth jusqu’à consistance lisse.
- Répartir uniformément le mélange de fromage à la crème sur 2 tortillas.
- Couche aux épinards et au saumon fumé.
- Roulez fermement et laissez refroidir au réfrigérateur pendant 20 minutes.
- Dans un bol séparé, mélangez le poulet croustillant avec la mayonnaise et le paprika fumé.
- Répartir le mélange de poulet assaisonné sur les 2 tortillas restantes.
- Couvrir de laitue râpée et rouler fermement. Réfrigérer 20 minutes.
- Coupez tous les rouleaux en rondelles de 1 pouce à l’aide d’un couteau bien aiguisé.
- Fixez avec des cure-dents si nécessaire et servez frais.
Notes
- Le refroidissement des rouleaux avant de les trancher leur permet de conserver leur forme.
- Utilisez des tortillas aromatisées (épinards, tomates) pour plus de couleur et de goût.
- Les moulins à vent peuvent être préparés quelques heures à l’avance et conservés au réfrigérateur.
- Remplacez la dinde fumée ou le rosbif par d’autres variantes savoureuses.
Nutrition
- Serving Size: 2 pinwheels
- Calories: 130
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
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