Ingredients:
300g Chicken boneless (boiled)
1 & 1/2 cup Mayonnaise
1 tbsp Mustard paste
Salt to taste
1 tsp Black pepper
1 Carrot (julienne)
6-7 Lettuce leave (sliced)
2 tbsp Black olives (chopped)
2 tbsp Jalapeno (chopped)
4 Bread slices
Ketchup as required
Green chili sauce as required

Direction:
Take chicken and finely chopped it with knife.
Add mayonnaise, mustard paste, black pepper, salt and mix it well into smooth paste.
Take slices of bread, roll it and spread a small quantity of chicken spread on one edge of the slice.
Take another rolled piece of bread, put the other edge to another slice’s top and bind it.
Make two such bread sheets.
Method one:
Take one bread sheet and spread tomato ketchup on it.
Spread chicken spread on top of it evenly and thinly.
Now spread carrots, lettuce and black olives on top of it.
Method two:
Take second bread sheet and spread green chili sauce on it.
spread chicken spread on top of it evenly and thinly.
Now spread jalapeno, carrots, lettuce and black olives on top of it.
Take a cling film sheet and roll the bread sheet firmly and wrap the cling film around it tightly.
Now refrigerate it for about 2 hours.
Take it out of the refrigerator, take off the cling film and cut it into pin wheel rolls.
Pinwheel sandwiches are ready to serve, serve cold with sauce.