Freezer Meal Recipes / Lunch / Poppy Seed Chicken Pinwheels

Poppy Seed Chicken Pinwheels

Tangy poppy seed dressing and fresh strawberries put a new "spin" on chicken salad with our Poppy Seed Chicken Pinwheels. Creamy, savory, and just a little sweet these chicken salad rounds are delightfully easy to make.
2 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Poppy Seed Chicken Pinwheels

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl or lidded jar, mix together mayonnaise, mustard, olive oil, vinegar, lemon juice, maple syrup, shallots, poppy seeds, garlic powder and pepper.
  2. Whisk or shake ingredients until smooth.
  3. In a bowl, mix chicken, green onions, celery and pecans until well combined.
  4. Add 1/2 of poppy seed dressing and mix well.
  5. In another bowl, mix together remaining dressing and cream cheese.
  6. Spread cream cheese mixture evenly over tortillas.
  7. Then, cover with chicken salad mixture.
  8. Sprinkle strawberries over chicken.
  9. Roll tortilla tightly.
  10. Cut into 3/4 inch rounds with a sharp knife.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl or lidded jar, mix together mayonnaise, mustard, olive oil, vinegar, lemon juice, maple syrup, shallots, poppy seeds, garlic powder and pepper.
  2. Whisk or shake ingredients until smooth.
  3. In a bowl, mix chicken, green onions, celery and pecans until well combined.
  4. Add 1/2 of poppy seed dressing and mix well.
  5. In another bowl, mix together remaining dressing and cream cheese.
  6. Spread cream cheese mixture evenly over tortillas.
  7. Then, cover with chicken salad mixture.
  8. Sprinkle strawberries over chicken.
  9. Roll tortilla tightly.
  10. Wrap tortillas in plastic wrap.
  11. Place in freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cut into 3/4 inch rounds with sharp knife.
  2. Serve at room temperature.

9 Comments

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  1. Thank you. Lunches have been on my brain. I have one starting kindergarten, so I am new at this. I will be coming to for lunch help!

  2. Love the idea behind theses pinwheels but to be honest the colour of them puts me off a little. Is there any variations that have a little more colour to them? I was thinking of maybe spinach leaves layered on the flatbread before the mix was spread on, spinach should hold in the freezer (I think)
    Any opinion or suggestion welcomed.

    1. Some of my inspirations had lettuce in them, but that obviously won’t hold up in the freezer. I’m not sure about the spinach. You could try and let us know. My other thought is to leave the celery unmixed and give it its own layer. Maybe use a little bit more so that you can see it. Also the more strawberry you use, the more red you will have.

  3. Has anyone tried these after they’ve been frozen? I tried to eat a strawberry once that had been frozen and it was awful. Or does anyone maybe have a good idea for an earlier stopping point to freeze at and then assemble with the strawberries day of? Thanks!

  4. For those not wanting to ‘chance’ the strawberries, why not use dried cranberries, or mince dried apricots..just as delis’ as the fresh strawberries, and pretty too!

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