I saw Giada make these Chicken Salad Pinwheels on her rock climbing episode a few weeks ago. These pinwheels and the fig bars that followed immediately went on my list of recipes to make.
I love chicken salad…it’s my go to lunch order. In all honesty, I don’t know what attracted me to this particular recipe because I absolutely despise mustard. Like can not take a bite of the stuff kind of hate. But for whatever reason I went with it. Maybe it was the honey-mustard combo, but I’m not sure. After all was said and done I could not bring myself to eat more than a bite or two only because the mustard freaked me out. I have problems. However my mom loved them so I know that I found a good recipe.
In other news…did anybody notice the cute plate the pinwheels are pictured on? I was so excited to finally have a recipe that could utilize that plate. I went to West Elm about a month ago and they were sold out. Huge bummer. But I was set on getting it so I ordered it online and my heart totally melted when it shipped to my house. I love a dog in a fedora. Too cute for words.
How to Make Chicken Salad Flatbread Pinwheels
- In a medium bowl, combine mascarpone, honey, and mustard.
- Add zest and the juice of half a lemon, then fold in the chicken and season with salt and pepper.
- Now shmear the mixture on top of flatbread or lavash.
- Top with arugula.
- Spread the chicken salad on the whole bread, unlike this picture.
- Roll it up as tight as you can without breaking the bread!
A perfect lunch! Look at my cute doxie plate 🙂
Chicken Salad Flatbread Pinwheels
Ingredients
- 3 cup store-bought rotisserie chicken breast, finely shredded
- 1 1/2 cup baby arugula
- 8 oz mascarpone, at room temperature
- 1/4 cup honey
- 1/4 cup whole grain mustard
- zest of 1 lemon
- juice of ½ a lemon
- salt and pepper to taste
- 3 12×9-inch Lavash breads (or tortillas)
Instructions
- Mix the mascarpone, honey, mustard lemon zest and lemon juice in a medium bowl until smooth.
- Fold in the shredded chicken breast then season with salt and pepper, to taste.
- Divide the mixture into thirds then spread onto the lavash bread, leaving a ½-inch border around the edges of each.
- Starting at the longest edge, tightly roll up the breads like a jellyroll. Roll as tight as you can without tearing the bread.
- Cut each into sandwiches or thinner pieces and serve.