Avocado Chicken Salad Pinwheels
Looking for a fresh and easy appetizer? These Chicken Avocado Pinwheels are the perfect bite-sized snack! Packed with creamy avocado, shredded chicken, and flavorful seasonings, they’re rolled up in soft tortillas for a no-fuss recipe that’s great for parties, lunches, or a quick dinner.
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Looking for a quick, crowd-pleasing appetizer or lunch idea? These Chicken Avocado Pinwheels are a breeze to make and pack a ton of flavor. With creamy avocado, savory chicken, and crisp veggies wrapped up in a soft tortilla, they’re perfect for parties, picnics, or a simple snack. Prep them ahead of time for an easy grab-and-go option everyone will love!
You may also like The Best Slider Recipes for Parties or Gatherings, these Cheesy Mexican Pinwheels or my favorite Bacon Cheeseburger Pinwheels!
Ingredients Needed:
- Flour tortillas
- Overripe avocado
- Mayonnaise
- Black pepper
- Shredded cooked chicken
- Celery
- Green onion
How to Make Chicken Avocado Salad Pinwheels
Prep the veggies: Finely dice the celery and green onion and set aside.
Make the avocado mixture: In a medium bowl, mash the avocado until smooth. Mix in the mayonnaise and season with black pepper to taste.
Combine the filling: Fold the shredded chicken into the avocado mixture, ensuring it’s well coated.
Assemble the pinwheels: Lay the tortillas flat and spread the chicken avocado mixture evenly across each one. Sprinkle the diced celery and green onion on top.
Roll tightly: Starting from one end, roll each tortilla tightly into a log shape. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until ready to serve.
Slice and serve: When ready to serve, remove the plastic wrap and use a bread knife to slice the logs into 1-inch pinwheels. Arrange the pieces flat on a platter for an easy, eye-catching presentation.
Tips and Variations
- Add some crunch: Toss in chopped walnuts or sliced almonds for extra texture.
- Switch up the protein: Try canned tuna, rotisserie chicken, or turkey slices instead of shredded chicken.
- Add cheese: Sprinkle shredded cheddar, Monterey Jack, or crumbled feta into the mix for a cheesy twist.
- Spice it up: Add a dash of hot sauce or a pinch of chili flakes to the avocado mixture for a spicy kick.
- Make it veggie: Skip the chicken and add diced cucumbers, bell peppers, or shredded carrots for a vegetarian version.
- Use flavored tortillas: Opt for spinach, tomato, or whole wheat tortillas to add a pop of color and flavor.
How Do You Know When An Avocado is Overripe?
- Very Soft to the Touch: Gently press on the avocado. If it feels overly soft or mushy and leaves an indent, it’s likely overripe.
- Dark, Dull Skin: The skin may appear very dark or even black, and might lose its usual sheen.
- Wrinkled or Sunken Appearance: The skin can become wrinkled or the fruit might feel hollow under the skin, indicating it’s past its prime.
- Bad Smell: A ripe avocado should have a mild, nutty aroma. If it smells sour or rancid, it’s overripe (and likely spoiled).
- Brown or Black Flesh: When cut open, the inside of an overripe avocado often has large brown or black areas. Some minor browning can still be usable, but extensive discoloration and a stringy texture mean it’s too far gone.
For this recipe, you want an avocado that’s soft enough to mash easily but not so spoiled that it has a bad taste or smell. A slightly overripe avocado works well!
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Avocado Chicken Salad Pinwheels
Ingredients
- 3 large flour tortillas
- 1 overripe avocado
- ½ cup mayonnaise
- Black pepper to taste
- 1 ½ cups shredded cooked chicken
- 1 celery rib finely diced
- 1 green onion diced
Instructions
- Dice the celery and green onion.
- Mash the avocado in a medium bowl, then stir in the mayonnaise and pepper.
- Fold in the chicken.
- Spread the mixture evenly between the 3 tortillas, then sprinkle the celery and green onions.
- Start from one end, and tightly fold the tortilla into itself, until it meets the other end.
- Wrap the tortillas in plastic wrap and chill for 1 hour, or until ready to serve.
- Once ready to serve, remove the plastic wrap, and use a bread knife to cut the logs into 1 inch pieces, discarding (or snacking on) the ends.
- Arrange flat on a platter to serve.
