Mexican Pinwheels are easy appetizers with a creamy filling, tender chicken, fresh veggies, and taco inspired flavors. No doubt these will be a hit at your next gathering!
Mexican Tortilla Pinwheels
Trying to find new ways to serve the same old ingredients can force you to get creative. Especially with picky eaters involved. My favorite way to do it is to serve it in a tortilla. Pinwheels Sandwiches!!
They are so versatile: Burritos, tacos, quesadillas, enchiladas… The options are endless!
Full of tender chicken, Mexican flavor, they are spiral rolled tortillas of all your favorite flavors! Think chipotle or jalapeno flavored tortillas.
Next time you are looking for goodies to serve at a party, afternoon snack, or fun dinner, these are an easy recipe to put together and everyone will love them!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Ingredients Needed
Tortillas – Large flour tortilla (burrito size). Try a flavored tortilla wrap if you like.
Cream cheese – Plain cream cheese, softened.
Sour cream – Full fat, low fat, or fat free. Sub plain Greek yogurt is needed.
Salsa – Use your favorite red or homemade salsa verde!
Seasoning – Homemade taco seasoning, or a packet of store-bought if you have on hand.
Chicken – Use cooked chicken breast diced or shredded.
Cheese – Sharp cheddar cheese or your favorite.
Bell peppers – A combo of green and red bell peppers. Garnish with green onions.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How to Make Mexican Pinwheels Recipe
First: Combine the cream cheese, sour cream, salsa, and taco seasoning. Lay out the four tortillas.
Second: Divide the cream cheese mixture between the four tortillas and spread into an even layer.
Third: Divide the cheese, chicken, and bell peppers and sprinkle over the 4 tortillas. Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
Fourth: Chill for at least one hour. Remove plastic wrap and slice into 1-inch pieces with a serrated knife. Serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long do they last?
Taco Pinwheel sandwiches are a great make-ahead appetizer or lunch, but only a day or two in advance.
Store any leftovers in an airtight container in the fridge for up to 2 days. Place a paper towel in the container to absorb any excess moisture.
What do you eat with pinwheels?
Since these are like a twist on Taco Tuesday dishes, I like to serve with salsa or favorite homemade spicy guacamole and some tortilla chips.
You can even dunk them in some white cheese dip if you are adventurous!
Don’t just think dipping sauces, round out your menu with these Enchilada Chicken Sliders and these taco empanadas.
How do you wrap Mexican pinwheels?
Start by making sure the spread is all the way to the edges of the tortilla.
Next, sprinkle all the fillings over the tortilla, leaving 1/2 inch from the edge clear.
Take one edge and start rolling. Be sure to roll as tightly as possible. Secure with toothpicks if you need to but the spread should help the tortilla to stick to itself.
Wrap the Mexican pinwheels in plastic wrap to keep them from drying out. Chill for at least 30 minutes before slicing.
How do you keep pinwheels from getting soggy?
- Don’t use fillings that are super high in water like tomatoes.
- Be sure to use a thick spread to keep the tortilla from getting wet.
- Pat any excess water or moisture off ingredients.
- Be sure to chill them for at least 30 minutes so they firm up.
More Pinwheel Recipes
- Veggie Pinwheels
- Chicken Bacon Ranch Pinwheels
- Buffalo Chicken Pinwheels
- Crack Chicken Pinwheels
- Italian Pinwheels
Tapas Tips & Tricks
- Spice it up by adding in fresh jalapenos or chopped green chiles.
- Soft flour tortillas are best. Corn tortillas tend to tear.
- For best results, be sure to soften your cream cheese to room temperature for easier mixing.
- I like to use leftover chicken breasts, shredded chicken, or rotisserie chicken.
- Substitute cooked ground beef or taco meat for the chicken if you prefer.
- Switch up the cheese to Monterey Jack or Mexican blend if you like.
- Other fresh veggies or ingerdients like black beans, black olives, cilantro
- Wrap the pinwheels as tightly as possible.
- Chill in the fridge before slicing.
- Use a serrated knife when slicing.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These easy Mexican Pinwheels are a bite sized tasty appetizer, quick lunch, and a fun twist on Mexican food!
Mexican Pinwheels Recipe
Ingredients
- 4 large burrito size flour tortillas
- 12 ounces cream cheese softened
- ¼ cup sour cream
- ¼ cup salsa
- 1 packet taco seasoning 1 ounce
- 1 cup shredded cheddar cheese
- 1 ½ cups cooked chicken
- ½ red bell pepper diced fine
- ½ green bell pepper diced fine
Instructions
- Combine the cream cheese, sour cream, salsa, and taco seasoning.
- Lay out the four tortillas.
- Divide the cream cheese mixture between the four tortillas and spread into an even layer.
- Divide the cheese, chicken, and bell peppers and sprinkle over the 4 tortillas.
- Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
- Chill for at least one hour.
- Remove plastic wrap and slice with a serrated knife.
- Serve!
Notes
- Spice it up by adding in fresh jalapenos or chopped green chiles.
- Soft flour tortillas are best. Corn tortillas tend to tear.
- For best results, be sure to soften your cream cheese to room temperature for easier mixing.
- I like to use leftover chicken breasts, shredded chicken, or rotisserie chicken.
- Substitute cooked ground beef or taco meat for the chicken if you prefer.
- Switch up the cheese to Monterey Jack or Mexican blend if you like.
- Other fresh veggies or ingerdients like black beans, black olives, cilantro
- Wrap the pinwheels as tightly as possible.
- Chill in the fridge before slicing.
- Use a serrated knife when slicing.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.