18 Delicious Chicken Pinwheel Recipes for Every Occasion

Looking for a fun twist on chicken dinners? These 18 delicious chicken pinwheel recipes are here to save the day—whether you need a quick weeknight meal, a crowd-pleasing party appetizer, or cozy comfort food. Stuffed, rolled, and packed with flavor, these pinwheels are as easy to make as they are irresistible. Ready to roll? Let’s dive into these mouthwatering ideas!

Spinach and Feta Stuffed Chicken Pinwheels

These elegant yet easy stuffed chicken pinwheels are packed with creamy feta and vibrant spinach—perfect for impressing guests without the fuss!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ¼-inch thickness
• 1 cup fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 4 toothpicks (soaked in water for 10 minutes)

Instructions:

1. Prep filling: In a bowl, mix 1 cup chopped spinach, ½ cup feta, 2 minced garlic cloves, 1 tsp oregano, ½ tsp salt, and ½ tsp black pepper.
2. Assemble: Lay pounded chicken flat. Divide filling evenly among breasts, spreading it in a thin layer. Roll each breast tightly and secure with a soaked toothpick.
3. Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pinwheels for 2 minutes per side until golden.
4. Bake: Transfer skillet to a 375°F oven and bake for 18–20 minutes, until chicken reaches 165°F internally.

The tangy feta melts into the spinach, while the rolled chicken stays juicy and sliceable—ideal for a fuss-free dinner party centerpiece!

Tip: For extra color, sprinkle chopped sun-dried tomatoes over the filling before rolling.

Buffalo Chicken Pinwheels with Ranch Dressing

These spicy, creamy pinwheels are the ultimate party snack—packed with bold buffalo flavor and a cool ranch finish.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 8 oz cream cheese, softened
• 1/4 cup ranch dressing, plus extra for serving
• 1/2 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 large flour tortillas (10-inch)

Instructions

1. In a bowl, mix shredded chicken with buffalo sauce until fully coated.
2. In a separate bowl, beat cream cheese, ranch dressing, cheddar cheese, green onions, garlic powder, and onion powder until smooth.
3. Spread 1/4 of the cream cheese mixture evenly over each tortilla, leaving a 1-inch border. Top with buffalo chicken in an even layer.
4. Roll each tortilla tightly, wrap in plastic, and refrigerate for 1 hour to firm up.
5. Trim the ends, then slice into 1-inch pinwheels. Serve with extra ranch dressing for dipping.

The contrast of spicy chicken and tangy ranch makes these pinwheels irresistible—plus, they hold their shape perfectly for fuss-free serving.

Tip: For extra crunch, add a handful of finely chopped celery to the filling!

Sun-Dried Tomato and Basil Chicken Pinwheels

These savory pinwheels are a fuss-free way to impress guests—packed with bold Mediterranean flavors and ready in under 30 minutes!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb), pounded to ¼-inch thickness
• ¼ cup sun-dried tomatoes (oil-packed), finely chopped
• ¼ cup fresh basil leaves, thinly sliced
• ½ cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened
• 1 tbsp olive oil (from the sun-dried tomato jar)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 toothpicks, soaked in water

Instructions:

1. Prep the filling: In a bowl, mix ¼ cup sun-dried tomatoes, ¼ cup basil, ½ cup mozzarella, 2 tbsp cream cheese, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
2. Roll it up: Spread the filling evenly over the chicken breasts, leaving a ½-inch border. Roll each breast tightly lengthwise and secure with 2 toothpicks per roll.
3. Sear and bake: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear the rolls for 2 minutes per side until golden. Transfer skillet to a 400°F oven and bake for 15–18 minutes, until the internal temperature reaches 165°F.
4. Slice and serve: Let rest for 5 minutes, remove toothpicks, and slice into 1-inch pinwheels.

The tangy sun-dried tomatoes and fresh basil melt into the cheese for a juicy, spiral-packed bite that’s as pretty as it is flavorful!

Tip: For extra browning, broil the rolls for 1–2 minutes at the end—just keep an eye on them!

Cheesy Bacon Ranch Chicken Pinwheels

These pinwheels are the ultimate party snack—packed with smoky bacon, creamy ranch, and melty cheese, they’re guaranteed to disappear fast!

Ingredients:

• 1 lb boneless, skinless chicken breasts, pounded to ¼-inch thickness
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• ¼ cup ranch dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Toothpicks (for securing)

Instructions:

1. Preheat oven to 375°F. Lay chicken flat and season both sides with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
2. Spread ¼ cup ranch dressing evenly over chicken, then sprinkle with 1 cup cheddar cheese and crumbled bacon.
3. Roll chicken tightly lengthwise and secure with toothpicks every 1–2 inches. Slice into 1-inch pinwheels.
4. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear pinwheels for 2 minutes per side until golden.
5. Transfer skillet to oven and bake for 15–18 minutes, until chicken reaches 165°F internally.

The crispy-edged bacon and gooey cheese spiral make these pinwheels as fun to look at as they are to eat!

Tip: Let them rest 5 minutes before serving—the cheese will stay extra creamy.

Pesto and Mozzarella Chicken Pinwheels

These cheesy, herby pinwheels are a fun twist on stuffed chicken—perfect for impressing guests or jazzing up weeknight dinners!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total), butterflied and pounded to ¼-inch thickness
• ¼ cup basil pesto (store-bought or homemade)
• ½ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Kitchen twine or toothpicks (for securing)

Instructions:

1. Prep the chicken: Lay butterflied chicken flat and season both sides with ½ tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
2. Layer fillings: Spread ¼ cup pesto evenly over each chicken breast, then sprinkle with ½ cup mozzarella and 2 tbsp Parmesan.
3. Roll and secure: Tightly roll each breast lengthwise, tucking in the ends. Tie with twine or secure with toothpicks every 2 inches.
4. Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pinwheels for 2 minutes per side until golden.
5. Bake: Transfer skillet to a 375°F oven and bake for 18–20 minutes, until internal temperature reaches 165°F. Rest 5 minutes before slicing.

The pesto keeps the chicken juicy while the melted mozzarella creates irresistible pull-apart layers—no knife required!

Tip: For crispier edges, broil for the last 2 minutes. Just watch closely to avoid burning.

BBQ Chicken and Cheddar Pinwheels

These cheesy, smoky pinwheels are the ultimate party snack—packed with tangy BBQ chicken and melty cheddar, they disappear fast!

Ingredients:

• 1 lb store-bought pizza dough (thawed if frozen)
• 1 cup cooked shredded chicken
• 1/3 cup BBQ sauce, plus 1 tbsp for brushing
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll pizza dough into a 12×10-inch rectangle on a lightly floured surface.
3. Spread 1/3 cup BBQ sauce evenly over dough, leaving a 1/2-inch border. Top with chicken, cheddar, red onion, garlic powder, and smoked paprika.
4. Tightly roll dough lengthwise into a log. Slice into 1-inch rounds and place cut-side down on the baking sheet.
5. Brush tops with remaining 1 tbsp BBQ sauce. Bake for 18–20 minutes until golden and bubbly. Sprinkle with cilantro if using.

The spiral layers ensure every bite has the perfect balance of gooey cheese, tender chicken, and that irresistible BBQ kick.

Tip: For crispier edges, space pinwheels 1 inch apart on the baking sheet.

Garlic Parmesan Chicken Pinwheels

These buttery, cheesy pinwheels are packed with garlicky flavor and make the perfect party appetizer or weeknight dinner star.

Ingredients:

• 1 lb boneless, skinless chicken breasts, pounded to ¼-inch thickness
• ¼ cup grated Parmesan cheese
• 2 tbsp softened butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 4 slices provolone cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix ¼ cup Parmesan cheese, 2 tbsp butter, 2 cloves minced garlic, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper until combined.
2. Lay chicken flat and spread the butter mixture evenly over the surface. Top with 4 slices provolone cheese, then tightly roll lengthwise. Secure with toothpicks every 1 inch.
3. Slice the roll into 1-inch pinwheels. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pinwheels for 2 minutes per side until golden.
4. Transfer skillet to the oven and bake for 15 minutes until chicken reaches 165°F internally.

The pinwheel shape ensures every bite has melty cheese and garlic butter swirled right into the tender chicken. Serve with a sprinkle of extra Parmesan for a crispy finish!

Tip: For extra browning, broil for the last 1–2 minutes—just keep an eye on them!

Jalapeño Popper Chicken Pinwheels

These cheesy, spicy pinwheels pack all the bold flavors of jalapeño poppers into a fun, sliceable appetizer—perfect for game day or potlucks!

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb), pounded to 1/4-inch thickness
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapeños, seeds removed and finely diced
• 2 tbsp cooked crumbled bacon
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, cheddar cheese, jalapeños, bacon, garlic powder, smoked paprika, and salt until combined.
2. Spread the mixture evenly over the pounded chicken breasts, leaving a 1/2-inch border. Roll each breast tightly lengthwise and secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken rolls for 2 minutes per side until golden. Transfer skillet to the oven and bake for 20 minutes, or until internal temperature reaches 165°F.
4. Let rest 5 minutes, then slice into 1-inch pinwheels. Garnish with cilantro if desired.

The creamy, spicy filling stays perfectly gooey inside tender chicken, while the quick sear adds a crispy outer edge. Serve warm with ranch or extra jalapeños for heat lovers!

Tip: For extra smoky flavor, swap regular bacon for peppered or applewood-smoked bacon.

Mediterranean Chicken Pinwheels with Olives and Feta

These Mediterranean Chicken Pinwheels pack bold flavors into every bite, with briny olives, creamy feta, and sun-dried tomatoes rolled up in tender chicken.

• 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ¼-inch thickness
• ½ cup crumbled feta cheese
• ¼ cup chopped Kalamata olives
• ¼ cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

1. Prep: Preheat oven to 375°F. Lay chicken flat and season both sides with ½ tsp salt, ¼ tsp black pepper, and 1 tsp garlic powder.
2. Fill: Sprinkle each breast evenly with feta, olives, sun-dried tomatoes, and oregano, leaving a ½-inch border. Roll tightly from the short end and secure with toothpicks.
3. Sear: Heat olive oil in an oven-safe skillet over medium-high. Sear pinwheels for 2 minutes per side until golden.
4. Bake: Transfer skillet to oven and bake for 18–20 minutes, until chicken reaches 165°F internally. Rest 5 minutes before slicing.

The tangy feta melts into the filling while the olives add a salty punch—perfect for slicing into pretty spirals for a dinner party or meal prep. Tip: For extra flavor, brush the rolls with a little sun-dried tomato oil before baking.

Teriyaki Chicken Pinwheels with Pineapple

These sweet-savory pinwheels are a fun twist on teriyaki chicken, with juicy pineapple adding a tropical pop to every bite.

Ingredients:

• 1 lb boneless, skinless chicken breasts, pounded to ¼-inch thickness
• ½ cup teriyaki sauce (divided)
• 1 cup finely diced fresh pineapple
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• ½ tsp black pepper
• Toothpicks (for securing)

Instructions:

1. Marinate: Place chicken in a shallow dish and pour ¼ cup teriyaki sauce over it. Let sit for 15 minutes.
2. Fill: Mix pineapple, green onions, sesame oil, garlic powder, and black pepper in a bowl. Lay chicken flat, spread filling evenly, then roll tightly from the short end. Secure with toothpicks every 1 inch.
3. Cook: Heat a skillet over medium-high. Sear pinwheels for 2–3 minutes per side until browned. Reduce heat, add remaining ¼ cup teriyaki sauce, and simmer covered for 10 minutes (165°F internal temp).
4. Serve: Slice into 1-inch rounds, drizzle with pan sauce, and garnish with extra green onions.

The pineapple caramelizes slightly as it cooks, balancing the rich teriyaki with bright, tangy sweetness—perfect for impressing guests without fuss.

Tip: For extra char, broil the sliced pinwheels for 1–2 minutes before serving.

Caprese Chicken Pinwheels with Balsamic Glaze

These elegant yet easy pinwheels wrap juicy chicken, melty mozzarella, and fresh basil into a pretty spiral—finished with a sweet-tangy balsamic drizzle.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ¼-inch thickness
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz fresh mozzarella, thinly sliced
• ¼ cup fresh basil leaves
• ½ cup sun-dried tomatoes (packed in oil), drained and patted dry
• 2 tbsp olive oil
• 3 tbsp balsamic glaze (store-bought or homemade)

Instructions

1. Prep chicken: Lay pounded chicken flat and season evenly with ½ tsp salt and ¼ tsp black pepper.
2. Layer fillings: Arrange mozzarella slices, basil leaves, and sun-dried tomatoes over chicken, leaving a ½-inch border at one short end.
3. Roll tightly: Starting at the opposite short end, roll chicken into a log, tucking in fillings as you go. Secure with toothpicks every 2 inches.
4. Sear: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high. Sear chicken roll for 2 minutes per side until golden.
5. Bake: Transfer skillet to a 375°F oven and bake for 20 minutes, or until chicken reaches 165°F internally. Rest for 5 minutes.
6. Slice & serve: Remove toothpicks, cut into 1-inch pinwheels, and drizzle with 3 tbsp balsamic glaze.

The balsamic glaze caramelizes slightly on the warm chicken, balancing the creamy mozzarella and herbaceous basil in every bite.

Tip: For cleaner slices, chill the rolled chicken for 15 minutes before searing.

Buffalo Blue Cheese Chicken Pinwheels

These savory pinwheels pack a punch with spicy buffalo sauce and tangy blue cheese—perfect for game day or a fuss-free appetizer that’ll disappear fast!

Ingredients:

• 1 lb boneless, skinless chicken breast, pounded to ¼-inch thickness
• ½ cup crumbled blue cheese
• ¼ cup buffalo sauce, plus extra for brushing
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• 4 slices cooked bacon, crumbled
• Toothpicks, for securing

Instructions:

1. Prep the chicken: Lay the pounded chicken flat and evenly sprinkle with ½ tsp salt, 1 tsp garlic powder, and ½ tsp onion powder.
2. Layer the filling: Spread ¼ cup buffalo sauce over the chicken, then top with ½ cup blue cheese, 2 tbsp parsley, and crumbled bacon.
3. Roll and secure: Tightly roll the chicken lengthwise, securing every 1–2 inches with toothpicks. Brush the outside lightly with extra buffalo sauce.
4. Bake: Place seam-side down on a parchment-lined baking sheet. Bake at 375°F for 25–30 minutes, until the internal temperature reaches 165°F.
5. Slice and serve: Let rest 5 minutes, then slice into 1-inch pinwheels between toothpicks.

The contrast of crispy edges, melty cheese, and that signature buffalo kick makes these irresistible—no dipping sauce required!

Tip: For extra crispiness, broil the rolled chicken for 1–2 minutes before slicing.

Alfredo Chicken and Spinach Pinwheels

These creamy, cheesy pinwheels are a fun twist on classic Alfredo—perfect for impressing guests or jazzing up weeknight dinners.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 (8 oz) package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup Alfredo sauce (store-bought or homemade)
• 1 cup fresh baby spinach, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8 oz) tube refrigerated crescent roll dough

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, Parmesan, Alfredo sauce, spinach, garlic powder, salt, and black pepper until smooth.
3. Lay out crescent dough and pinch seams together to form a single rectangle. Spread the cream cheese mixture evenly over the dough, then layer chicken slices on top.
4. Roll the dough tightly into a log, starting from the long side. Slice into 1-inch pinwheels and place them cut-side down on the baking sheet.
5. Bake for 20–22 minutes until golden brown and the chicken is cooked through.

The swirls of Alfredo and spinach stay irresistibly gooey, while the crescent dough bakes up flaky and golden. Tip: For extra crispiness, brush the pinwheels with melted butter before baking.

Herb and Cream Cheese Chicken Pinwheels

These buttery, herb-packed chicken pinwheels are a guaranteed crowd-pleaser—perfect for slicing into pretty spirals at your next gathering.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total), pounded to ¼-inch thickness
• 4 oz cream cheese, softened
• 2 tbsp finely chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix 4 oz cream cheese, 2 tbsp parsley, 1 tbsp chives, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper until smooth.
2. Spread the cream cheese mixture evenly over the pounded chicken breasts. Roll each breast tightly into a log and secure with toothpicks.
3. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear the chicken rolls for 2–3 minutes per side until golden.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches 165°F internally. Rest for 5 minutes before slicing into 1-inch pinwheels.

The cream cheese filling stays luxuriously creamy inside, while the edges crisp up beautifully—a textural dream! Tip: For extra color, sprinkle with more fresh herbs before serving.

Spicy Chipotle Chicken Pinwheels

These smoky, spicy pinwheels are the perfect party appetizer—packed with bold chipotle flavor and creamy cheese, they’re irresistibly rollable!

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tbsp adobo sauce (from the chipotle can)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a bowl, mix the softened cream cheese, shredded cheddar, chopped chipotle peppers, 1 tbsp adobo sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until smooth. Fold in the shredded chicken and chopped cilantro.
2. Spread half the mixture evenly over each tortilla, leaving a 1/2-inch border. Roll tightly into a log, wrap in plastic, and chill for 30 minutes to firm up.
3. Unwrap and slice each log into 1-inch pinwheels. Serve immediately or arrange on a platter.

The smoky heat from the chipotle and the cool cream cheese balance perfectly, while the tortillas stay sturdy enough to hold all that filling without getting soggy.

Tip: For extra crispness, pop the rolled logs (unsliced) in the air fryer at 375°F for 3–4 minutes before slicing—just enough to warm and lightly toast the tortilla!

Pepperoni Pizza Chicken Pinwheels

These cheesy, savory pinwheels pack all the flavors of pepperoni pizza into a fun, protein-packed roll—perfect for game day or a quick weeknight dinner!

Ingredients:

• 2 large boneless, skinless chicken breasts (about 1 lb total), pounded to ¼-inch thickness
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup sliced pepperoni (about 20 slices)
• 2 tbsp marinara sauce
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• 2 tbsp olive oil
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Prep: Preheat oven to 400°F. Lay chicken breasts flat and season both sides with ½ tsp salt, 1 tsp Italian seasoning, and ½ tsp garlic powder.
2. Layer: Spread 2 tbsp marinara sauce evenly over chicken, then sprinkle with ½ cup mozzarella and ¼ cup Parmesan. Arrange pepperoni slices in a single layer.
3. Roll: Tightly roll each chicken breast lengthwise and secure with toothpicks. Brush outsides with 2 tbsp olive oil.
4. Bake: Place seam-side down on a baking sheet. Bake for 25 minutes until golden and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
5. Serve: Garnish with fresh herbs if desired. The crispy edges and gooey cheese pull make these irresistible!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning.

Thai Peanut Chicken Pinwheels

These Thai Peanut Chicken Pinwheels are a fun, flavorful twist on wraps—packed with creamy peanut sauce, tender chicken, and fresh crunch, they’re perfect for lunchboxes or party appetizers!

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped cilantro

1. In a small bowl, whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp sriracha (if using) until smooth.
2. Spread half of the peanut sauce evenly over each tortilla, leaving a 1-inch border.
3. Divide shredded chicken, shredded carrots, sliced cucumber, and chopped cilantro between the tortillas, arranging them in a tight line down the center.
4. Roll each tortilla tightly, tucking in the sides as you go. Wrap in plastic and refrigerate for 15 minutes to firm up.
5. Slice into 1-inch pinwheels and serve chilled or at room temperature.

The contrast of cool veggies, savory chicken, and rich peanut sauce makes these pinwheels irresistibly snackable—plus, they hold their shape beautifully for on-the-go munching!

Tip: For extra freshness, add a few mint leaves alongside the cilantro.

Lemon Herb Chicken Pinwheels with Garlic Butter

These juicy, flavor-packed pinwheels are a showstopper—perfect for impressing guests or spicing up weeknight dinners.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ¼-inch thickness
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tsp lemon zest
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. Prep filling: In a bowl, mix ¼ cup Parmesan, 2 tbsp parsley, 1 tbsp rosemary, 1 tsp lemon zest, half the minced garlic, ½ tsp salt, and ¼ tsp black pepper.
2. Roll chicken: Lay chicken flat, divide filling evenly, and roll tightly. Secure with toothpicks.
3. Make garlic butter: Whisk 4 tbsp melted butter, 1 tbsp olive oil, 1 tbsp lemon juice, and remaining garlic. Brush half over pinwheels.
4. Bake: Place seam-side down in a dish. Bake at 400°F for 25 minutes until internal temp reaches 165°F. Brush with remaining garlic butter halfway through.
5. Rest & serve: Let rest 5 minutes, then slice into pinwheels.

The lemon-herb filling stays vibrant against the rich garlic butter, while the pinwheel shape makes every bite layered and juicy.

Tip: For extra crispness, broil the last 2 minutes—just watch closely!

Conclusion

With 18 mouthwatering chicken pinwheel recipes, there’s something here for every occasion—whether it’s a quick weeknight dinner or a party appetizer. We hope you find a new favorite (or two!) to whip up. Don’t forget to share which recipe you loved most in the comments and pin this roundup for later. Happy cooking!