Chicken, dill, and crunchy pickles wrapped in soft tortillas for a quick, tangy, and creamy appetizer.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, finely chopped or shredded
→ Cream Cheese Mixture
02 - 8 oz cream cheese, softened
03 - 1/4 cup mayonnaise
04 - 2 tablespoons fresh dill, finely chopped
→ Pickle & Veggies
05 - 1/2 cup dill pickles, finely chopped
06 - 1/3 cup red onion, finely diced
07 - 1/2 cup celery, finely diced (optional for extra crunch)
→ Spices
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Wraps
11 - 4 large flour tortillas (10-inch)
# Directions:
01 - In a medium bowl, combine softened cream cheese, mayonnaise, fresh dill, garlic powder, black pepper, and salt until smooth and well incorporated.
02 - Gently fold the chopped chicken, finely chopped dill pickles, diced red onion, and diced celery (if using) into the cream cheese mixture until thoroughly combined.
03 - Lay one large flour tortilla flat. Evenly spread approximately one-quarter of the chicken mixture across the tortilla, maintaining a small border around the edges to facilitate rolling.
04 - Carefully and tightly roll each tortilla lengthwise. Repeat this process for the remaining tortillas and filling.
05 - Using a sharp knife, slice each rolled tortilla into approximately six equal-sized pinwheels.
06 - Arrange the prepared pinwheels on a serving platter. They can be served immediately, or refrigerated for up to 4 hours for optimal texture and flavor consolidation.
