Directions

1. Mix together the mayonnaise and chicken in a large bowl.
2. Add in green onions, minced onion, garlic salt, brown sugar, grapes, and almonds to the mixture. Stir up to combine. Taste and add salt and pepper if desired.
3. Layout a burrito tortilla on your work surface. Add a quarter of the chicken salad mixture and spread it out. Leave a 1/2 inch border around the end of the tortilla so it doesn’t overflow. Roll the tortilla up tightly into a log and repeat with the remaining chicken salad and tortilla shells.
4. Wrap the logs in plastic wrap tightly and fold the ends of the wrap under the logs. Put them in the fridge for 4 hours, or overnight if possible.
5. Remove the plastic from the pinwheels and cut them into 1/2 inch slices. Serve and enjoy.