Cuban Chicken Salad Pinwheels Recipes

ULTIMATE CHICKEN SALAD PINWHEELS

Steps:

• Roughly chop chicken and green onions.
• Add to food processor and pulse a few times.
• Add in eggs, mayo, mustard, and salt and pepper to taste. Pulse until combined. If too dry, add a little more mayo. Adjust seasoning to taste.
• To assemble: Spread about 1 tbsp whipped cream cheese on tortillas. Add 3 slices of provolone to the edge of the tortilla (see picture). Top with shredded lettuce and finally 3 -4 tbsp of chicken salad. Starting at one end, roll up. Repeat with remaining ingredients.
• Wrap in plastic wrap and chill at least one hour.
• Cut into 1 inch sections using a serrated knife.

CUBAN CHICKEN SALAD

Steps:

• Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
• Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
• Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
• Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

CHICKEN SALAD PINWHEELS

Steps:

• Chop up the boiled egg.
• Mix in the cooked chicken, miracle whip, pickle relish and salt & pepper to taste. Lick the fork/spoon.
• Lay the tortilla on top of plastic wrap. Top with the chicken salad mix. Spread a layer covering the tortilla. You can leave one edge without the chicken salad. As you roll, the "filling" will move towards the edge.
• Sprinkle the lettuce & cheese on top.
• Roll the tortilla up as tight as possible, but not so tight you squeeze the filling out. Wrap with plastic wrap.
• Refrigerate for at least 8 hours - overnight. Slice when ready.