Holiday Rosemary Chicken Pinwheels

Prep Time
Cook Time
  • Ingredients & Instructions



  • 2

    Mission Sun Dried Tomato Wraps
  • 2

    Mission Garden Spinach Wraps
  • 2

    boneless, skinless Chicken breasts
  • 1

    Tbsp Sugar
  • 1 ¼

    tsp Salt, divided
  • ½

    cup Dried cranberries
  • ½

    cup Pecans, toasted and finely chopped
  • ½

    cup Mayonnaise
  • 1

    Celery stalk, finely diced
  • ½

    Red onion, finely diced
  • 1 ½

    tsp minced fresh Rosemary
  • Black pepper to taste
  • 1 ½

    packed cups Baby spinach


  • Step 1

    In a medium saucepan, combine chicken, sugar, 1 teaspoon salt and just enough water to cover. Bring to a boil. Reduce heat to simmer gently, covered, until chicken is cooked through (the internal temperature should reach 160℉), 20-25 minutes. Let cool slightly and use two forks shred chicken.

  • Step 2

    In a medium bowl combine chicken with cranberries, pecans, mayonnaise, celery, onion, rosemary, ¼ teaspoon salt and pepper.

  • Step 3

    Lay out wraps on a work surface and spread each with a thin layer of chicken salad, leaving a ½” border all the way around. Top with a thin layer of spinach. Roll up tightly. Cover, and refrigerate at least 30 minutes until firm.

  • Step 4

    Just before serving, cut wraps into ½” thick pinwheels. Place on large platter garnished with fresh rosemary sprigs.

Reviews for Holiday Rosemary Chicken Pinwheels