If you need a quick and easy snack that feels a little fancy but takes almost no effort, these chicken avocado salad pinwheels are it. Shredded chicken, creamy avocado, and mayo come together for a rich, satisfying filling with just the right amount of crunch from celery and green onion. Wrapped in a soft low carb tortilla and chilled until firm, these little pinwheels are perfect for meal prep, party platters, or just keeping in the fridge for when hunger strikes. Slice them up and watch them disappear!
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How to Make Low Carb Chicken Avocado Pinwheels
I've always loved a good pinwheel-something about slicing into a tortilla roll-up and revealing those perfect little spirals just makes any snack feel more fun. But so many pinwheel recipes out there are loaded with cream cheese, which, don't get me wrong, is delicious, but sometimes I want something lighter. That's where the avocado comes in. It gives the same creamy texture but with a fresher taste, and when mixed with mayo, it blends into the perfect spreadable filling that holds everything together.
The first time I made these, I kept it super simple with just chicken and avocado, but it was missing something. A little crunch! Celery was the obvious choice-it adds that crisp bite without overpowering the flavor. Green onion followed because, well, green onion makes everything better. And just like that, this simple mix turned into a balanced, satisfying snack that checks all the boxes: creamy, crunchy, and ridiculously easy to throw together.
I also tested different tortillas to find the best option, and while classic flour tortillas work, I personally love using a low-carb version to keep things light. Once everything is rolled up, the key is chilling the pinwheels before slicing-this helps them hold their shape and makes for clean, even cuts. Whether you're making these for meal prep, a party, or just an easy lunch, they're one of those recipes that feel a little fancy but couldn't be easier to make.
Ingredients You'll Need For This Recipe
- 3 large low carb tortillas
- 1 overripe avocado
- ½ cup mayonnaise
- 1.5 cups chicken, cooked and shredded
- 1 celery rib, finely diced
- 1 green onion, diced
Step By Step Instructions
- Dice celery and green onion.
- Mash avocado in a medium bowl.
- Stir in the mayonnaise, salt and pepper to taste.
- Fold in chicken.
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- Spread the mixture evenly between the 3 tortillas. Top with celery and green onions.
- Roll the tortilla into itself tightly until it meets the other end.
- Wrap the tortillas in plastic wrap and chill for 1 hour, or until ready to serve.
- Once ready to serve, remove the plastic wrap, and use a bread knife to cut the logs into 1-inch pieces, discarding (or snacking on) the ends.
Tips and Tricks
- Use an Overripe Avocado - A slightly overripe avocado mashes easier and blends smoothly with the mayo for a creamy, spreadable filling. If your avocado is a little firm, try mashing it with a fork and letting it sit for a few minutes to soften up.
- Chill Before Slicing - After rolling up your tortillas, wrap them in plastic wrap and let them chill in the fridge for at least an hour. This helps firm up the filling and makes slicing so much easier-no messy, squished pinwheels!
- Use a Serrated Knife - A bread knife or any serrated knife will give you the cleanest cuts without flattening the roll-ups. Use a gentle sawing motion instead of pressing straight down to keep the pinwheels intact.
I hope you give these chicken avocado salad pinwheels a try-they’re easy, fresh, and perfect for just about any occasion. Whether you're making them for meal prep, a party, or a quick snack, they're sure to be a hit. If you make them, let me know how they turn out! ~Olivia
If you enjoyed this recipe, check out these other easy low carb appetizers:
- Keto Chicken Bacon Ranch Bites
- Keto Pepperoni Cream Cheese Bites
- Air Fryer Crispy Carnivore Cream Cheese Bites
- Keto Italian Sub Roll-Ups
PIN FOR LATER!
Recipe
Low Carb Chicken Avocado Pinwheels
Ingredients
- 3 large low carb tortillas
- 1 overripe avocado
- ½ cup mayonnaise
- 1.5 cups chicken cooked and shredded
- 1 celery rib finely diced
- 1 green onion diced
Instructions
- Dice celery and green onion.
- Mash avocado in a medium bowl, then stir in the mayonnaise, salt and pepper to taste.
- Fold in chicken.
- Spread the mixture evenly between the 3 tortillas. Top with celery and green onions.
- Roll the tortilla into itself tightly until it meets the other end.
- Wrap the tortillas in plastic wrap and chill for 1 hour, or until ready to serve.
- Once ready to serve, remove the plastic wrap, and use a bread knife to cut the logs into 1-inch pieces, discarding (or snacking on) the ends.
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