Ingredients:

  • 2 cups cooked chicken breast, finely shredded or diced
  • 1/2 cup full fat mayonnaise
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, very finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sweet pickle relish or finely chopped gherkins
  • 1/2 teaspoon mild curry powder
  • Salt and freshly ground black pepper to taste
  • 4 large 10-inch flour tortillas
  • 4 ounces full fat cream cheese, softened to room temperature
  • 4 large butter lettuce leaves, washed and thoroughly dried

Instructions:

  1. Ensure the chicken is fully cooled. Shred or dice it into small, manageable pieces and place it into the mixing bowl.
  2. Finely dice the celery and red onion. Chop the fresh parsley.
  3. Add the mayonnaise, Dijon mustard, pickle relish, curry powder, salt, and pepper to the bowl with the chicken. Use the spatula to gently fold everything together until just combined. Do not overmix.
  4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavours to meld.
  5. Lay the four tortillas out flat on a clean surface.
  6. Evenly spread a thin, even layer of softened cream cheese over the entire surface of each tortilla, leaving about a 1/2 inch border clear on one edge.
  7. Layer a few leaves of dried lettuce or spinach over the cream cheese layer on each tortilla.
  8. Divide the chilled chicken salad mixture evenly across the four tortillas. Spread it gently but firmly into an even layer right up to the edges.
  9. Starting from the edge opposite the one left clear, roll the tortilla up tightly, like a rug. Press firmly as you roll to expel air.
  10. Wrap each tightly rolled tortilla individually in plastic wrap, twisting the ends to seal it firmly. Refrigerate for a minimum of 1 hour to allow it to set firmly.
  11. Remove the wraps from the plastic wrap. Using a sharp, slightly wet knife, slice each log into 1/2-inch thick pinwheels. Arrange cut-side up on a platter.