Mexican Chicken Pinwheels
- Prepare the Filling: In a large bowl, mix the ¾ cup mayonnaise and the 2 finely shredded chicken breasts until well combined. Add the 2 thinly sliced green onions, 2 tablespoons dried minced onion, 1 teaspoon garlic salt, 3 tablespoons light brown sugar, ½ cup thinly sliced red grapes, and ⅓ cup sliced almonds to the chicken mixture. Stir everything together until it’s fully combined. Taste the mixture and add salt and pepper if needed.
- Assemble the Pinwheels: Lay one of the burrito-sized tortillas on your work surface. Add about a quarter of the chicken salad mixture and spread it out evenly, leaving a ½-inch border around one of the long ends of the tortilla to prevent it from overflowing when you roll it. Roll the tortilla up tightly into a log. Repeat this process with the remaining tortillas and chicken salad mixture.
- Chill: Wrap each log tightly in plastic wrap. Tuck the ends of the plastic wrap underneath the logs to secure them. Place the wrapped logs in the refrigerator for at least 4 hours, or overnight if possible. This step is crucial, as it allows the rolls to set and makes them much easier to slice.
- Slice & Serve:
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