Pesto Chicken Pinwheels

These tasty Pesto Chicken Pinwheels make the perfect appetizer, lunch, or snack! Perfect for one the go, for a party, or just because!


If you love pesto, then you are going to love these Pesto Chicken Pinwheels! Creamy basil pesto mixed with shredded mozzarella cheese and shredded chicken and wrapped tightly in tortilla wraps then sliced to make yummy pinwheels that you can pop in your mouth!

Mother Thyme is loaded with pinwheel recipes. Some popular ones are –

Nothing beats fresh homemade basil pesto! I’ve tried many store brands when in a pinch, but it is so worth the few extra minutes to whip up homemade pesto. Trust me! Once you try homemade basil pesto you’ll see why!




Basil pesto is delish on so many things! I love it tossed with pasta like angel hair or penne, on chicken, fish, and even steak! The combination of the fresh basil blended with olive oil, cheese, garlic and pine nuts is the perfect match. Simple ingredients bursting with flavor!

I have made homemade basil pesto for years! In fact, I remember the first time I even tried and made it. It’s been a favorite of mine for many, many years. My recipe for homemade basil pesto is simple and easy. Just toss all the ingredients in a food processor and you’ll have fresh basil pesto in minutes! Store in the refrigerator until ready to use!

If you are looking to whip up a tasty appetizer, snack or even a lunch, you’ll want to add these Pesto Chicken Pinwheels to the menu! And if you do, snap a pic and share it with me on my Facebook page or Instagram! I’d love to see!


Pesto Chicken Pinwheels

These tasty Pesto Chicken Pinwheels make the perfect appetizer, snack or lunch!


  • 8 oz cream cheese (softened)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto (divided)
  • 1 1/2 cups shredded chicken
  • 45 large burrito style flour tortillas
  • salt and pepper to taste


  1. In a large bowl mix together cream cheese, shredded mozzarella cheese and 6 tablespoons pesto with an electric mixer until combined and creamy.
  2. Stir in shredded chicken by hand. Season with salt and pepper to taste if desired.
  3. Spread a little of remaining pesto on each flour tortilla.
  4. Divide mixture evenly between each tortilla. The amount you will need will depend on the size flour tortilla you are using.
  5. Tightly roll up tortillas and wrap in plastic wrap. Refrigerate for a few hours, or overnight.
  6. When ready to serve, remove from plastic wrap, cut off ends of tortillas and cut slices about 1 inch thick.

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