Description
These Chicken Taco Pinwheels are the perfect party snack, lunchbox treat, or quick-and-easy appetizer. Packed with creamy, zesty flavors and tender chicken, these bite-sized delights are always a crowd-pleaser. Plus, they’re so simple to make, you’ll have them ready in no time!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 packet taco seasoning (or 2 tablespoons homemade taco spice blend)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced tomatoes (optional, drained if fresh or use canned without liquid)
- 1/2 cup chopped green onions or fresh cilantro
- 4–5 large flour tortillas
Instructions
Step 1: Make the Filling
- In a mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix until smooth.
- Stir in the cooked chicken, shredded cheese, diced tomatoes (if using), and green onions or cilantro. Mix well.
Step 2: Assemble the Pinwheels
- Lay a tortilla flat on a clean surface. Spread an even layer of the chicken taco mixture over the tortilla, leaving about 1/2 inch around the edges.
- Roll the tortilla tightly from one end to the other to form a log.
Step 3: Chill the Rolls
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes. This helps them hold their shape and makes slicing easier.
Step 4: Slice and Serve
- Remove the tortilla rolls from the refrigerator and unwrap.
- Using a sharp knife, slice the rolls into 1-inch pinwheels.
- Arrange the pinwheels on a serving platter and garnish with extra chopped green onions or cilantro if desired.
Notes
- Use Room Temperature Cream Cheese: This makes mixing much easier and ensures a smooth filling.
- Roll Tightly: For neat slices, make sure to roll the tortillas as tightly as possible.
- Refrigerate Before Slicing: Chilling helps the pinwheels hold their shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American