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Pinwheels platter

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This pinwheel platter is an easy and delicious option to try next time you’re having people over. From chicken caesar, to ham and cheese, to Greek salad, it features a pinwheel recipe for every taste.

  • Makes3, 24 pieces each
  • Prep time30 minutes, + chilling time
Pinwheels platter

Ingredients

Chicken caesar wraps

  • 2 cups shredded Coles RSPCA Approved Hot Roast Chicken
  • 2 celery sticks, thinly sliced
  • 1/3 cup (80ml) caesar dressing
  • 4 spinach and herb wraps
  • 2 carrots, peeled, coarsely grated
  • 60g baby rocket leaves
  • 200g semi-dried tomatoes, drained

Ham & cheese wraps

  • 2 avocados, stoned, peeled, chopped
  • 2 tsp lemon juice
  • 4 white wraps
  • 200g Swiss cheese slices
  • 300g shaved leg ham
  • 2 tbs Dijonnaise
  • 4 small roma tomatoes, thinly sliced

Greek salad wraps

  • 180g Persian fetta, drained
  • 1/4 cup (65g) basil pesto
  • 4 wholegrain wraps
  • 100g mixed salad leaves
  • 2 Lebanese cucumbers, peeled into ribbons
  • 160g whole roasted peppers (capsicum), drained, sliced
  • 150g gold Perino tomatoes, thinly sliced
  • 1 small red onion, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the chicken caesar wraps, combine the chicken, celery and dressing in a medium bowl. Spread the chicken mixture evenly over the wraps, leaving a 2cm border. Top with carrot, rocket and tomato. Roll up tightly to enclose the filling. Cover and place in the fridge to chill.

  2. Step 2

    To make the ham and cheese wraps, combine the avocado and lemon juice in a small bowl. Use a fork to mash until almost smooth. Season. Top the wraps with cheese, ham, Dijonnaise, tomato and avocado mixture. Roll up tightly to enclose the filling. Cover and place in the fridge to chill.

  3. Step 3

    To make the Greek salad wraps, use a fork to mash the fetta and pesto in a small bowl until well combined. Top the wraps with salad leaves, cucumber, capsicum, tomato, onion and the fetta mixture. Roll up tightly to enclose the filling. Cover and place in fridge to chill.

  4. Step 4

    Slice each wrap into 6 even portions and arrange on a serving platter to serve.