Name: Pesto Chicken Pinwheels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces; Salt and pepper, to taste; 1 cup cornstarch; 2 large eggs, beaten; 2 tablespoons vegetable oil; 1 tablespoon sesame oil; 3 cloves garlic, minced; ½ teaspoon ground ginger; ¾ cup orange juice; ⅓ cup low sodium soy sauce; ⅓ cup sugar; 2 tablespoons white vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry); Sliced green onions, for garnish; Sesame seeds, for garnish

Why You’ll Love Pesto Chicken Pinwheels Recipe

They’re incredibly easy and quick to assemble — great for busy weeknights, parties, or last‑minute snacks.
The creamy blend of cheeses and pesto melds beautifully with shredded chicken for a rich, satisfying flavor.
They travel well and make a great grab‑and‑go lunch or picnic bite.
You can prepare them ahead of time — chilling overnight enhances the flavor and makes slicing easier.

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

In a large bowl, mix together the softened cream cheese, shredded mozzarella, and 6 tablespoons of the pesto with an electric mixer until the mixture is creamy and well combined.
Gently stir in the shredded chicken by hand. Season with salt and pepper to taste, if desired.
Lay out each flour tortilla and spread a thin layer of the remaining pesto on each.
Divide the chicken‑cheese‑pesto mixture evenly among the tortillas. The exact amount depends on the size of your tortillas.
Roll up each tortilla tightly, then wrap each roll in plastic wrap. Refrigerate for a few hours or ideally overnight to let flavors meld and the filling firm up.
When ready to serve: remove the wraps, trim off the ends of the tortillas, and slice the rolls into ~1‑inch thick rounds.

Servings and timing

This recipe makes about 4–5 large tortilla rolls, which — when sliced — yield many pinwheels depending on the thickness of your slices.
Prep time: ~15 minutes
Chill time: at least 2 hours — best if refrigerated overnight before slicing and serving.

Variations

Swap shredded chicken for shredded turkey or even cooked ham, depending on your preference.
Add extra fillings — chopped sun‑dried tomatoes, fresh spinach, or roasted red peppers can add color and flavor.
Substitute some or all of the mozzarella with a sharper cheese (like cheddar) for a bolder taste.
For a lighter version, use whole‑wheat or low‑carb tortillas instead of flour tortillas.
Try adding a squeeze of lemon juice or a sprinkle of red pepper flakes for a fresh or spicy twist.

Storage/Reheating

Store any leftover pinwheels in an airtight container in the refrigerator for up to 2–3 days.
For best taste and texture, slice just before serving.
If you want them warm, you can gently heat slices in a preheated oven (about 325°F / 160°C) for 5–7 minutes, or microwave briefly — though note the tortillas may soften slightly.

FAQs

What kind of chicken should I use?

You can use leftover roasted or baked chicken, shredded cooked chicken breast, or even store‑bought rotisserie chicken. As long as it’s shredded, it works great.

Can I use store‑bought pesto or should it be homemade?

Store‑bought pesto works just fine and saves time. Homemade pesto adds fresher, brighter flavor — but either option will yield tasty pinwheels.

Can I make these ahead of time?

Yes — in fact, chilling them for a few hours (or overnight) helps the filling set and makes slicing cleaner and easier. They’re ideal for preparing a day in advance.

Can I freeze the pinwheels?

It’s not recommended to freeze after slicing, as the tortillas may become soggy. If you must freeze, it’s better to freeze the rolled tortillas (before slicing), then thaw in the fridge and slice before serving.

Can I make this recipe gluten‑free?

Yes — simply substitute flour tortillas with gluten‑free tortillas. The filling remains the same.

Can I use different cheeses?

Absolutely. Feel free to substitute mozzarella with cheddar, provolone, or a cheese blend — it’ll change the flavor slightly but still be delicious.

Are pinwheels good cold or warm?

They’re typically served cold or at room temperature, which makes them great for parties or lunches. If you prefer warm, you can heat them briefly in the oven or microwave.

How thick should I slice the pinwheels?

Slicing into approximately 1‑inch rounds gives a good bite — not too big, not too small. You can slice thinner for more servings or thicker for more substantial bites.

Can I add vegetables to the filling?

Yes. Chopped spinach, sun‑dried tomatoes, roasted peppers, or even thinly sliced cucumbers (added after chilling) can make the pinwheels more colorful and nutritious.

What’s the best way to serve them?

Arrange the pinwheels on a serving platter. They go well with a side salad, crudités, or as part of a snack/party spread. They’re also convenient for lunchboxes or picnics.

Conclusion

Pesto Chicken Pinwheels are a simple, versatile, and crowd‑pleasing recipe — perfect whether you’re prepping for a casual lunch, a party appetizer, or a quick snack. With a creamy, flavorful filling and easy assembly, they’re a go‑to when you want something tasty and effortless. Once you try them, you’ll likely find yourself reaching for them again and again.