Best Pesto Chicken Pinwheels

Why You’ll Love Pesto Chicken Pinwheels Recipe

• The combination of creamy cheese, savory chicken and aromatic basil pesto gives a rich, satisfying flavor.

• They’re easy to assemble — no baking required.

• Great for parties, lunches, or snacks on the go.

• You can make them ahead and chill them, so they’re perfect for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese (softened)

• 1 cup shredded mozzarella cheese

• 1/2 cup basil pesto (divided)

• 1 1/2 cups shredded chicken

• 4–5 large burrito‑style flour tortillas

• salt and pepper to taste

Directions

1. In a large bowl, mix together the softened cream cheese, shredded mozzarella, and about 6 tablespoons of pesto using an electric mixer until the mixture is creamy and smooth.

2. Gently stir in the shredded chicken by hand, then add salt and pepper to taste if desired.

3. Spread a thin layer of the remaining pesto on each tortilla.

4. Evenly divide the chicken‑cheese mixture among the tortillas, spreading it so that it fills each one depending on its size.

5. Tightly roll up each tortilla and wrap them in plastic wrap. Refrigerate for a few hours — or overnight — to firm up.

6. When ready to serve, remove the plastic wrap, trim off the ends of each roll, then cut the rolls into slices about 1 inch thick to form pinwheels.

Servings and timing

Makes about 4–5 large tortillas worth of pinwheels (roughly enough for several servings — depending on how many pinwheels per person).
Prep time: about 10–15 minutes.
Chill time: at least 2 hours (or overnight) before slicing and serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Because these pinwheels are served cold or at room temperature, no reheating is needed — just serve directly from the fridge.

FAQs

How long will the pinwheels stay fresh in the fridge?

They should stay good for up to 2–3 days when stored in an airtight container in the refrigerator.

Can I freeze the pinwheels?

Yes — you can freeze them. It’s best to pre‑slice them, place them in a single layer on a baking sheet to freeze, then transfer to a freezer‑safe bag. They can keep for about 1–2 months. Thaw overnight in the fridge before serving.

Can I use whole‑wheat or gluten‑free tortillas instead of regular flour tortillas?

Yes — you can swap to whole‑wheat or gluten‑free tortillas if you prefer. Just make sure they’re large enough (burrito‑size) so you have room to spread the filling and roll them tightly.

What can I substitute for shredded chicken?

You can use rotisserie chicken, leftover cooked chicken, or even shredded turkey. If you want a vegetarian version, chickpeas or cooked vegetables could work.

Can I add extra fillings (like veggies or sun‑dried tomatoes)?

Yes — feel free to customize. Chopped spinach, sun‑dried tomatoes, roasted peppers, or olives can all be good additions for extra flavor and texture.

What kind of pesto works best?

Basil pesto gives the classic flavor, but you can also try other types (sun‑dried tomato pesto, spinach pesto) depending on your preference. Homemade or high-quality store‑bought both work well.

Is it possible to bake the pinwheels for a warm version?

This version is designed to be served cold (rolled, chilled, then sliced). If you bake them, the tortillas may get soggy or dry — but you could try using puff pastry or crescent‑roll dough instead for a baked variation.

Can I make these ahead for a party?

Absolutely — in fact, they’re ideal for prepping a few hours or even a day ahead. Chill them, slice them just before serving, and they’re ready.

What’s the best way to slice them neatly?

Wrap the rolled tortillas tightly in plastic wrap and refrigerate until firm — this helps them hold their shape. Use a sharp knife to slice into ~1‑inch thick rounds, cutting off the ends before slicing for a clean presentation.

Can I serve these with a dip or sauce?

Yes — you can serve extra pesto, ranch dressing, or a garlic‑yogurt dip on the side for added flavor.

Conclusion

These Pesto Chicken Pinwheels are a simple yet flavorful option for snacks, lunches, or parties. With creamy cheese, savory chicken, and aromatic pesto wrapped up in soft tortillas — and ready in just minutes — they’re a versatile, make‑ahead crowd‑pleaser. Once you try them, they’re sure to become a go‑to for easy entertaining or casual meals.

Pesto Chicken Pinwheels

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• Author: Mia
• Total Time: 10 minutes plus chilling time
• Yield: Makes about 24 pinwheels

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Description

These Pesto Chicken Pinwheels are an easy and delicious appetizer or lunch made with shredded chicken, cream cheese, pesto, mozzarella, and sun-dried tomatoes all wrapped in a tortilla.

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Ingredients

• 8 oz cream cheese, softened
• 1/4 cup prepared pesto
• 1 1/2 cups cooked shredded chicken
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped sun-dried tomatoes
• 4 large flour tortillas (burrito size)

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Instructions

1. In a medium bowl mix cream cheese and pesto until smooth.
2. Add in shredded chicken, mozzarella cheese, and sun-dried tomatoes and stir until combined.
3. Spread mixture evenly over each tortilla.
4. Roll tortillas up tightly and wrap in plastic wrap.
5. Chill in the refrigerator for at least 1 hour.
6. Slice into 1-inch pinwheels and serve.

Notes

• These can be made a day ahead and stored in the refrigerator.
• For easier slicing, chill the wraps thoroughly before cutting.
• Use store-bought or homemade pesto depending on preference.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 2 pinwheels
• Calories: 180
• Sugar: 1g
• Sodium: 250mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 35mg