2 boneless skinless chicken breasts, finely shredded
a quarter cup mayonnaise
2 finely sliced green onions
2 tbsp. dry minced onion
1 tsp. garlic salt
3 tbsp packed light brown sugar
12 cup finely cut seedless red grapes
13 cup almonds, sliced
Season with salt and pepper to taste.
4 tortillas (burrito size)

Directions
In a large mixing bowl, combine the mayonnaise and chicken.
To the mixture, add green onions, minced onion, garlic salt, brown sugar, grapes, and almonds. To blend, stir everything together. If desired, season with salt and pepper.
On your work surface, place a burrito tortilla. Spread out a fourth of the chicken salad mixture. Allow a 1/2 inch boundary around the end of the tortilla to prevent it from overflowing. Repeat with the leftover chicken salad and tortilla shells to form a tight log.
Wrap the logs tightly in plastic wrap and curl the ends under the logs. Refrigerate them for 4 hours, or overnight if feasible.
Remove the pinwheels’ plastic and cut them into 1/2-inch slices. Serve immediately and enjoy.

Notes on Cooking
Use soft, flexible tortillas that will roll smoothly and not crack.
Overstuffing your pinwheels will make them difficult to cut and handle.
Wrap them securely to make it easier to slice them.
We’ve discovered that cutting these using a serrated knife works best!
Feel free to experiment with other tortilla tastes; just make sure they’re burrito size.
Experiment with varied flavors by adding other ingredients like as apple chunks, raisins, or chopped onions, etc.
The refrigeration stage is critical. It’s excellent that you can combine the salad and then build the pinwheels; since you’ll have to cool them anyhow, you can skip the step of chilling the chicken salad separately.