Chicken Salad Avocado Pinwheels
Juicy chicken salad is combined with guacamole in a spinach wrap for a simple light lunch item that is perfect for catering or delivery. Serve with Hellmann's Honey Dijon or Ranch Dressing on the side as a dip.

Ingredients per serving
Prepare the Chicken Salad
-
Chicken, cooked, diced 2.5 kg
-
Onions, red, diced fine 75.0 g
-
Celery stalks, sliced 115.0 g
-
Carrots, small dice 25.0 g
-
Maille Old Style Mustard 4 x 3.7 kg 60.0 ml
-
Salt and Pepper, to taste
Prepare the Wraps
-
Guacamole, prepared 240.0 ml
-
Spinach Tortilla Wraps, 12" 10.0 each
-
Mixed greens 750.0 g
Preparation
-
Prepare the Chicken Salad
- Using a large mixing bowl, combine all the chicken salad ingredients and fold gently, until well incorporated. Adjust the salt and pepper to taste and set aside.
-
Prepare the Wraps
- Lay one tortilla wrap on a cutting board, spread the guacamole across the bottom of the wrap (approx. 60 g).
- Add mixed greens, followed by the chicken salad (approx.250 g, use a large ice cream scoop for measuring).
- Roll each wrap tightly. Cut each wrap in half, then cut again, until there are 8 pinwheels per wrap.