Picture this: It’s five minutes before guests arrive, and you realize you forgot to make an appetizer. Panic sets in—until you remember these lifesaving chicken and cranberry pinwheels! I’ve lost count of how many times this recipe has saved me, from last-minute potlucks to holiday parties where everyone suddenly remembers they’re “starving.” The best part? They’re embarrassingly easy—just mix, roll, chill, and slice. No oven required!

My love affair with these pinwheels started at a baby shower where I needed something pretty, portable, and packed with flavor. The sweet-tart pop of cranberries against creamy chicken filling was an instant hit. Now, my friends demand them at every gathering. (Okay, fine—I may have “forgotten” to bring them once just to watch the pouty reactions.) Whether you’re hosting book club or need a lunchbox superstar, these no-fuss roll-ups are your new secret weapon. Pro tip: Make extra. They vanish faster than you can say “seconds!”

Why You’ll Love These Chicken and Cranberry Pinwheels

These pinwheels are my go-to for three simple reasons:

• No oven required – Just mix, roll, and chill! Perfect for summer days when turning on the stove feels like a crime.
• Party magic – The sweet cranberries and savory chicken combo makes everyone ask “What’s in these?” (I may or may not pretend it’s a secret family recipe).
• 15-minute prep – Less time cooking means more time for that second glass of wine while your pinwheels chill.

Bonus? They’re like edible confetti – colorful, bite-sized, and guaranteed to disappear fast. Watch out though – you might get recruited to bring them to every potluck after your first batch!

Ingredients for Chicken and Cranberry Pinwheels

Here’s the beauty of this recipe—you probably have half these ingredients already! But let’s get specific, because precision here makes all the difference between “good” and “where have these been all my life?” pinwheels.

• 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m lazy—just remove the skin and shred it by hand or with forks)
• 1/2 cup dried cranberries (look for the soft, plump ones—they add the best juicy bursts)
• 1/2 cup cream cheese, softened (this is crucial! Leave it out for 30 minutes—cold cream cheese will tear your tortillas)
• 1/4 cup mayonnaise (the glue that holds everything together)
• 1/4 cup green onions, chopped (slice thin, all the way up to where the green starts getting dark)
• 1/4 teaspoon each: garlic powder, salt, and black pepper (trust me, that little dash of garlic powder? Game changer.)
• 4 large flour tortillas (go for the burrito-size ones—they’re sturdier for rolling)

How to Make Chicken and Cranberry Pinwheels

Okay, let’s get rolling—literally! These pinwheels come together faster than you can say “appetizer emergency,” but there are a few tricks that’ll make them absolutely perfect. Follow these steps, and you’ll have a platter of gorgeous, party-ready spirals in no time.

Step 1: Mix the Filling

First, grab your biggest mixing bowl—trust me, you’ll want the extra space. Dump in that softened cream cheese (remember, room temp or it’ll be lumpy!) and give it a good stir with a rubber spatula until it’s smooth as silk. Then add the mayo, garlic powder, salt, and pepper—mix until it’s all one happy, creamy family. Now fold in the chicken, cranberries, and green onions gently but thoroughly. You want every shred of chicken coated in that creamy goodness, with cranberries evenly distributed like little ruby surprises throughout.

Step 2: Assemble the Pinwheels

Lay out your tortillas on a clean surface—I use my granite countertop, but a cutting board works too. Spread about 1/2 cup of filling over each tortilla, going all the way to the edges except for a 1-inch border at the top (this helps seal the roll). Pro tip: Use the back of a spoon to spread evenly—too thick in the middle makes rolling tricky! Now comes the fun part: starting from the bottom, roll that tortilla up as tightly as you can without squeezing the filling out. Think “snug burrito” rather than “death grip.”

Step 3: Chill and Slice

Here’s where patience pays off! Wrap each roll tightly in plastic wrap—I twist the ends like a candy wrapper—and refrigerate for at least an hour. This firms up the filling so your slices stay neat when you cut them. When you’re ready, unwrap and use a sharp serrated knife to slice each roll into 1-inch pieces (a bread knife works great—saw gently without pressing down). Arrange them on a platter spiral-side up, and watch them disappear! The chilled filling holds its shape beautifully, giving you those picture-perfect pinwheels every time.

Tips for Perfect Chicken and Cranberry Pinwheels

Want restaurant-worthy pinwheels every time? Here are my hard-earned tricks! Fresh cranberries? Chop them fine and toss with a pinch of sugar to balance their tartness—they’ll give a brighter flavor than dried. Rolling hack: Wrap those tortillas tighter than your jeans after Thanksgiving! Seriously, the plastic wrap should leave indentations—that ensures perfect spirals when sliced. And serve them slightly chilled (not ice-cold) so the cream cheese stays firm but creamy. One last thing—always cut them right before serving to keep those edges looking sharp!

Variations for Chicken and Cranberry Pinwheels

Once you’ve mastered the classic version, try these fun twists! Toss in chopped walnuts for crunch—they pair perfectly with the cranberries. Feeling fancy? Swap mayonnaise for Greek yogurt or avocado for a tangier, lighter bite. I sometimes add a sprinkle of feta cheese or blue cheese when I want extra zing. For holiday versions, mix in a dash of orange zest or cinnamon—your guests will think you slaved for hours!

Serving Suggestions

These pinwheels shine brightest on a party platter with simple dips—I love pairing them with spicy honey mustard or cranberry chutney for double the berry goodness. They’re perfect for brunch buffets next to fruit salad, or as a holiday appetizer with spiced nuts. For a full spread, add them to a charcuterie board—the sweet-and-savory spirals balance salty meats beautifully. Just be warned: they never last long!

Storage and Reheating

Here’s the good news—these pinwheels actually taste better after a night in the fridge! Just keep them wrapped tightly in plastic (or in an airtight container) for up to 3 days. No freezing though—that cream cheese turns grainy when thawed, and nobody wants sad, weepy pinwheels. Serve them chilled straight from the fridge—no reheating needed! The flavors meld beautifully, making them perfect for making ahead.

Nutritional Information for Chicken and Cranberry Pinwheels

Each pretty little pinwheel packs a tasty punch with just 85 calories! Here’s the breakdown per piece (based on 24 servings): 4g protein, 8g carbs (3g from those sweet cranberries), and 4g fat. Of course, if you go wild with extra cheese or nuts, these numbers will dance a bit—but isn’t flavor what really counts?

FAQs About Chicken and Cranberry Pinwheels

Can I use fresh cranberries instead of dried? Absolutely! Just chop them fine and toss with a teaspoon of sugar to tame their tartness. Fresh berries give a brighter, juicier pop—perfect for holiday versions. (Bonus: they make the filling look extra festive with those ruby-red flecks!)

How long do chicken and cranberry pinwheels last in the fridge? These stay delicious for up to 3 days when wrapped tight in plastic—though in my house, they rarely last 3 hours! The flavors actually improve overnight as everything melds together. Just keep them chilled until serving.

Can I make pinwheels ahead for a party? Oh honey, that’s the best part! Assemble them the night before—rolling and chilling actually helps them hold shape better. Slice right before serving so the edges stay neat. (Pro tip: Label them “MINE” in the fridge… or they’ll vanish!)

Why won’t my pinwheels stay rolled? Two tricks: 1) Don’t overfill—leave that 1-inch border to seal the roll, and 2) Chill thoroughly before slicing. If they still unroll, toothpicks can help—just remember to remove them before serving!

5-Minute Chicken and Cranberry Pinwheels That Wow Guests

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• Author: Christina R. Jones
• Total Time: 1 hour 15 minutes
• Yield: 24 pinwheels 1x
• Diet: Low Lactose

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Description

Delicious and easy-to-make chicken and cranberry pinwheels, perfect for parties or snacks. These pinwheels combine tender chicken, sweet cranberries, and creamy cheese in a soft tortilla.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1/2 cup dried cranberries
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup green onions, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas

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Instructions

1. In a bowl, mix shredded chicken, dried cranberries, cream cheese, mayonnaise, green onions, garlic powder, salt, and black pepper.
2. Spread the mixture evenly over each tortilla.
3. Roll the tortillas tightly.
4. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour.
5. Slice into 1-inch pieces before serving.

Notes

• Use room-temperature cream cheese for easier mixing.
• Refrigerating the rolled tortillas makes slicing easier.
• You can substitute dried cranberries with fresh cranberries if preferred.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 pinwheel
• Calories: 85
• Sugar: 3g
• Sodium: 120mg
• Fat: 4g
• Saturated Fat: 1.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 15mg

Keywords: chicken cranberry pinwheels, easy appetizer, party snack