Walnut Chicken Pinwheels Recipes

CHICKEN PINWHEELS

Steps:

• Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.

WALNUT CHICKEN PINWHEELS

Steps:

• Preheat oven to 400°F.
• Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Cover each chicken piece with spinach leaves.
• Spread each with Alouette.
• Top with pepper slices and walnuts.
• Carefully roll up each breast and secure with wooden toothpicks.
• Bake 20 to 25 minutes until cooked through.
• Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.

CHICKEN PINWHEELS RECIPE

Steps:

• Cover each tortilla with a wedge of spreadable cheese. Layer sliced chicken breast, lettuce, cucumber slices, tomatoes on each tortilla.
• Roll up, and cut into 1 inch slices.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.

CHICKEN PINWHEELS

Steps:

• Combine chicken and broth in large nonstick skillet.
• Bring to a boil.
• Cover; reduce heat.
• Simmer 8 to 10 minutes or until chicken is done.
• Drain; cool slightly.
• Shred chicken or cut into thin strips.
• Spread each tortilla with cream cheese to within 1/2 inch of edges.
• Sprinkle evenly with garlic pepper and cayenne.
• Top evenly with chicken, slaw mix and chopped pepper.
• Press lightly to flatten.
• Roll tightly.
• Wrap each roll in plastic wrap.
• Refrigerate until ready to serve.
• Remove plastic wrap from rolls and cut each into 6 pieces.
• Use wooden picks for serving.
• Serve with salsa on the side.
• Refrigerate leftovers.

FETA, CRAISIN AND WALNUT PINWHEELS

Steps:

• In small bowl, combine cream cheese, feta, walnuts and green onion.
• Stir in craisins.
• Evenly spread 1/3 of mixture onto each tortilla.
• Roll up tightly and evenly, do not tear, though.
• Make sure some of the spread is right to the end edge to seal.
• Wrap each tightly in plastic wrap, refrigerate.
• To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.).
• Place on plate and sprinkle with more sliced green onion for garnish if desired.