Ingredients:

  • 2 cups (300g) cooked chicken breast, finely diced or shredded
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30g) Dijon mustard
  • 2 tbsp (30g) celery, finely minced
  • 1 tbsp (15g) red onion, minced
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 large (approx. 12-inch) flour tortillas
  • 8 oz (225g) cream cheese, softened
  • 1 cup (30g) fresh baby spinach
  • 1 cup (115g) shredded sharp cheddar cheese

Instructions:

  1. In a large bowl, combine the diced chicken breast, mayonnaise, Dijon mustard, minced celery, and red onion. Stir in the lemon juice, salt, and pepper until the mixture is creamy and evenly distributed.
  2. Lay a tortilla flat on your workspace. Using an offset spatula, spread a thin, even layer of softened cream cheese across the entire surface, leaving a 1/2-inch (1.3cm) border around the edges.
  3. Sprinkle a thin layer of shredded cheddar cheese over the cream cheese. Place a few leaves of baby spinach over the cheese, ensuring they stay within the borders.
  4. Spoon about 1/2 cup (120ml) of the chicken salad mixture over the greens and spread it into a smooth, even layer.
  5. Carefully lift the edge of the tortilla and roll it up tightly into a log, applying firm pressure to ensure there are no air gaps.
  6. Wrap the completed log tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
  7. Using a sharp serrated knife, slice the chilled logs into rounds approximately 1/2-inch (1.3cm) thick and arrange on a platter.