Chicken Pinwheel Sandwich Recipe With Roasted Red Pepper, Kalamata Olives & Herb Yogurt
These Mediterranean-style pinwheels are a delightful blend of flavors and textures. Each whole wheat tortilla is filled with tender shredded chicken, savory roasted red peppers, briny kalamata olives, and fresh spinach. The creamy yogurt sauce adds a tangy and herby element, tying all the ingredients together in a delicious harmony. Perfect for a light lunch or as a party appetizer, these pinwheels are sure to impress with their vibrant colors and satisfying taste.
— Constant Cookbook
Ingredients
- Yogurt sauce:
- 3 tbsp nonfat Greek yogurt
- 3 tbsp low-fat mayonnaise
- 1 tsp fresh lemon juice
- 1 tsp minced fresh oregano
- 1 tbsp thinly sliced fresh basil
- 1/8 tsp kosher salt
- Pinwheel:
- 4 whole wheat tortillas
- 8 oz. cooked chicken breast, shredded
- 2 whole (4 halves) roasted red peppers, thinly sliced
- 2 oz. pitted kalamata olives, thinly sliced (about 16 olives)
- 2 cups (packed) fresh spinach
Instructions
- The Yogurt Sauce:
- In a medium bowl, stir together Greek yogurt, mayonnaise, lemon juice, oregano, basil and salt.
- The Pinwheels:
- Divide the yogurt sauce between the whole wheat tortillas and spread evenly. Lay the roasted pepper strips on top of the yogurt sauce.
- Divide the shredded chicken, kalamata olives and spinach between the tortillas, and arrange evenly.
- Roll each tortilla into a roll, as tightly as you can without the ingredients pushing out. Cut each roll crosswise into 1-inch pieces. Serve.
Yield
Makes approximately 24 pieces.
Nutrition
- Serving Size: 2 Pieces
- Calories: 97 kcal
- Carbohydrate Content: 9 g
- Protein Content: 7 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 15 mg
- Sodium Content: 323 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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