Chicken Avocado Salad Pinwheels

These Chicken Avocado Salad Pinwheels are a fresh and flavorful snack or appetizer, featuring tender chicken, creamy avocado, and flavorful ingredients wrapped in soft tortillas.

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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?

  1. 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.
  2. Dark, Dull Skin: The skin may appear very dark or even black, and might lose its usual sheen.
  3. Wrinkled or Sunken Appearance: The skin can become wrinkled or the fruit might feel hollow under the skin, indicating it’s past its prime.
  4. Bad Smell: A ripe avocado should have a mild, nutty aroma. If it smells sour or rancid, it’s overripe (and likely spoiled).
  5. 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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Chicken Avocado Salad Pinwheels

Chicken Avocado Salad Pinwheels

These Chicken Avocado Salad Pinwheels are a fresh and flavorful snack or appetizer, featuring tender chicken, creamy avocado, and flavorful ingredients wrapped in soft tortillas.

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

  1. Dice the celery and green onion.
  2. Mash the avocado in a medium bowl, then stir in the mayonnaise and pepper.
  3. Fold in the chicken.
  4. Spread the mixture evenly between the 3 tortillas, then sprinkle the celery and green onions.
  5. Start from one end, and tightly fold the tortilla into itself, until it meets the other end.
  6. Wrap the tortillas in plastic wrap and chill for 1 hour, or until ready to serve.
  7. 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.
  8. Arrange flat on a platter to serve.

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