Dinner

Chicken Taco Mexican Pinwheels Recipe

Name: Chicken Taco Mexican Pinwheels Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 12 oz cream cheese, softened to room temperature; 1/2 cup sour cream; 2 cups shredded chicken (cooked and seasoned); 1.5 Tbsp taco seasoning; 1 1/2 cups shredded Mexican cheese blend; 10 oz can diced tomatoes with green chiles, very well drained; 1 1/2 tsp garlic, finely minced; 5 green onions, sliced thinly; 3/4 – 1 cup cilantro, chopped finely; 8 burrito-sized flour tortillas; Fresh minced cilantro, for garnish (optional)

BySimon Carel December 8, 2025December 8, 2025

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Introduction

These Chicken Taco Mexican Pinwheels are a fun and flavorful appetizer perfect for any gathering. Packed with seasoned chicken, creamy cheese, and fresh herbs, they’re easy to prepare and always a crowd-pleaser.

The image shows several pinwheel wraps arranged closely together on a white marbled surface. Each wrap features three visible layers: the outer layer is a soft, light beige tortilla, inside that is a creamy orange spread mixed with small bits of green herbs, and scattered throughout are pieces of bright red tomato and small green slices, possibly pickles or peppers. The wraps have a slightly rough texture on the cut edges, and some small green herb leaves are scattered on top and in between the wraps, adding a fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz cream cheese, softened to room temperature
1/2 cup sour cream
2 cups shredded chicken
1.5 Tbsp taco seasoning
1 1/2 cups shredded Mexican cheese
10 oz can diced tomatoes with green chiles, very well drained
1 1/2 tsp finely minced garlic
5 green onions, sliced thinly
3/4 – 1 cup finely chopped cilantro, adjust to taste
8 burrito-sized flour tortillas
Fresh minced cilantro, for garnish (optional)

Instructions

Step 1: In a large mixing bowl, combine cream cheese, sour cream, shredded chicken, taco seasoning, Mexican cheese, drained diced tomatoes with green chiles, minced garlic, green onions, and chopped cilantro. Stir until well blended.
Step 2: Lay one flour tortilla flat on your work surface. Spread about 1/4 cup of the filling evenly over the tortilla, leaving a 1/2 to 1 inch border around the edges.
Step 3: Starting at the bottom edge closest to you, roll the tortilla up tightly like a cigar. Place the rolled tortilla seam side down on a prepared pan.
Step 4: Repeat the spreading and rolling process with the remaining tortillas. Once all are rolled, refrigerate for 30 minutes to several hours to allow them to chill and firm up.
Step 5: Using a sharp serrated knife, slice each roll into 1-inch pinwheels. Arrange on a serving platter and garnish with fresh minced cilantro if desired. Serve immediately.

Tips & Variations

Use rotisserie chicken or leftover cooked chicken to save time.
Adjust cilantro amount based on your preference for freshness and flavor.
For extra spice, add a dash of hot sauce or chopped jalapeños to the filling.
Try using whole wheat or spinach tortillas for a different twist.

Storage

Store any leftover pinwheels tightly wrapped in an airtight container in the refrigerator for up to 2 days. To serve later, allow them to come to room temperature or enjoy chilled. These pinwheels are best eaten fresh and may lose some texture if frozen.

How to Serve

A round white flour tortilla is spread with a thick, creamy orange mixture that has visible chunks of green herbs and red bits, likely tomatoes or peppers, giving it a textured and chunky look. The mixture covers about half of the tortilla, spreading outward from the lower left side and is being smoothed out with a translucent spatula that has a pink tip, held by a woman's hand with pink nail polish. The tortilla is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, preparing them a few hours ahead and refrigerating helps the pinwheels firm up, making slicing easier and flavors more melded. Avoid making them more than a day in advance for best texture.