Pesto Chicken Pinwheels

Published July 7, 2012 by jenmatteson

I made these along with turkey bacon pinwheels for a day at the beach.  They were awesome.  We had a handful left over after the beach, and they came out late night when everyone was starting to get hungry again.  These are wonderful to have as appetizers since they are an excellent finger food.  You could even just wrap them up and cut in half to take as a fresh, fun lunch.  Anyway you roll it, this is a super excellent combination.

Pesto Chicken Pinwheels

Source: Pigzilla Original
Servings: 4


1/2 cup onions, diced small
1/4 cup mayonnaise
1/4 cup basil pesto
3 tortilla wraps (I like Mission brand, and used the Tomato Basil kind)
12 slices mozzarella cheese
1 boneless, skinless chicken breast, cooked and chopped small
1/4 cup sun-dried tomatoes, chopped
1/2 cup lettuce, chopped fine


1. In a small skillet, heat 1 tsp of olive oil over medium heat.  Reduce heat to low and add onions.  Cook on low for 8-10 minutes, until onions are translucent and tender.

2. In a small bowl, combine mayonnaise and basil pesto.  Spread mixture evenly on each wrap, leaving just 1/4-inch around the edges.  Add 4 slices of cheese to each wrap.  Evenly layer the chicken, sun-dried tomatoes, lettuce and cooked onions.

3. Wrap tightly, being cautious not to tear it, and wrap in foil.  Refrigerate for at least one hour before slicing.

3 comments on “Pesto Chicken Pinwheels

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