This Pinwheel Christmas Tree is a festive, crowd-pleasing appetizer that brings color, flavor, and holiday charm to any gathering. Made with creamy chicken pinwheels, spinach wraps, olives, and vibrant vegetables, this easy party snack is perfect for Christmas entertaining.
Why You’ll Love This Recipe
- Quick and easy to prepare ahead of time
- Beautiful holiday presentation for parties and family gatherings
- Packed with creamy, savory, and fresh flavors
- Kid-friendly and family-friendly
- Great make-ahead Christmas appetizer
- Uses simple ingredients with minimal cooking
Ingredients
- 250g light cream cheese, room temperature
- 1½ tbsp reduced-salt French onion soup mix
- 2 cups shredded cooked chicken breast
- ⅓ cup green olives, sliced
- 100g jarred red peppers, finely chopped
- 3 cups baby spinach leaves, finely chopped
- 100g cherry tomatoes, finely chopped
- Ground black pepper, to taste
- 4 large spinach wraps
- 4 rosemary sprigs, for garnish
Instructions
- In a large mixing bowl, combine the cream cheese and French onion soup mix until smooth.
- Add the shredded chicken, sliced olives, chopped red peppers, chopped spinach, and two-thirds of the cherry tomatoes.
- Stir everything together until well combined. Season with ground black pepper.
- Spread one-quarter of the filling evenly over a spinach wrap, leaving about a 1cm border around the edge.
- Roll the wrap tightly into a log and wrap it in plastic wrap.
- Repeat with the remaining wraps and filling.
- Place the wrapped rolls in the freezer for 30 minutes to firm up.
- Remove from the freezer and trim the ends from each roll.
- Slice each roll into 3cm-thick pinwheels.
- Arrange the pinwheel slices on a serving board in the shape of a Pinwheel Christmas Tree.
- Decorate with the remaining cherry tomatoes, rosemary sprigs, and a decorative star if desired.
- Serve immediately or refrigerate until ready to serve.
Tips & Tricks
- Chill the rolls thoroughly before slicing for cleaner pinwheels.
- Use rotisserie chicken for extra convenience.
- Add grated carrot or cucumber for more color and crunch.
- Swap green olives for black olives if preferred.
- Secure the tree shape with toothpicks if transporting to a party.
- Assemble the pinwheels a day ahead and slice just before serving.
Details
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24–28 pinwheels
- Category: Appetizer
- Method: No-Bake Assembly
- Cuisine: Australian Holiday Cuisine
- Difficulty: Easy
- Dietary Notes: High Protein, Family-Friendly, Christmas Party Food
Notes
- Garnish with extra rosemary to create a realistic Christmas tree appearance.
- Small mozzarella balls can be added as decorative ornaments.
- Serve with a yogurt dip, ranch dressing, or vegetable platter.
- For a vegetarian version, replace chicken with chickpeas or a plant-based alternative.
Nutrition (Approximate Per Serving)
- Calories: 145
- Protein: 9g
- Carbohydrates: 8g
- Fat: 8g
- Fiber: 2g
- Sodium: 260mg
FAQ
Can I make this Pinwheel Christmas Tree ahead of time?
Yes. Prepare the rolls up to 24 hours in advance and keep them refrigerated until slicing and serving.
What wraps work best for pinwheels?
Spinach wraps provide festive color, but whole wheat, tomato, or plain wraps also work well.
Can I freeze the pinwheels?
You can freeze the assembled rolls before slicing for up to one month. Thaw overnight in the refrigerator.
How do I keep pinwheels from unrolling?
Roll tightly, chill thoroughly, and slice with a sharp knife.
Is this recipe suitable for Christmas parties?
Absolutely. This Christmas appetizer is designed to serve a crowd and creates a beautiful holiday centerpiece.
Can I use leftover chicken?
Yes. Leftover roasted or grilled chicken works perfectly in this recipe.
Storage
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze whole unsliced rolls for up to 1 month.
Reheating:
No reheating required. Serve chilled for the best texture and presentation.
Food Safety Tip:
Keep pinwheels cold during transport and pack an ice brick if taking them to work, school, or a gathering.
Similar Recipes
THE BEST Pinwheel Christmas Tree
Ingredients
- 250 g light cream cheese room temperature
- 1½ tbsp reduced-salt French onion soup mix
- 2 cups shredded cooked chicken breast
- ⅓ cup green olives sliced
- 100 g jarred red peppers finely chopped
- 3 cups baby spinach leaves finely chopped
- 100 g cherry tomatoes finely chopped
- Ground black pepper to taste
- 4 large spinach wraps
- 4 rosemary sprigs for garnish
Instructions
- In a large mixing bowl, combine the cream cheese and French onion soup mix until smooth.
- Add the shredded chicken, sliced olives, chopped red peppers, chopped spinach, and two-thirds of the cherry tomatoes.
- Stir everything together until well combined. Season with ground black pepper.
- Spread one-quarter of the filling evenly over a spinach wrap, leaving about a 1cm border around the edge.
- Roll the wrap tightly into a log and wrap it in plastic wrap.
- Repeat with the remaining wraps and filling.
- Place the wrapped rolls in the freezer for 30 minutes to firm up.
- Remove from the freezer and trim the ends from each roll.
- Slice each roll into 3cm-thick pinwheels.
- Arrange the pinwheel slices on a serving board in the shape of a Pinwheel Christmas Tree.
- Decorate with the remaining cherry tomatoes, rosemary sprigs, and a decorative star if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- Garnish with extra rosemary to create a realistic Christmas tree appearance.
- Small mozzarella balls can be added as decorative ornaments.
- Serve with a yogurt dip, ranch dressing, or vegetable platter.
- For a vegetarian version, replace chicken with chickpeas or a plant-based alternative.
Conclusion
This Pinwheel Christmas Tree is the perfect festive appetizer for holiday celebrations. Easy to make, colorful, and packed with creamy chicken filling, it delivers impressive presentation with minimal effort. Whether you’re hosting a Christmas dinner or attending a holiday party, this recipe is guaranteed to stand out on the table.