Description
These Chicken Taco Mexican Pinwheels are flavorful, creamy, and perfect for any gathering or snack time. Combining cream cheese, sour cream, shredded chicken, taco seasoning, Mexican cheese, and diced tomatoes with green chiles, these pinwheels are rolled in soft flour tortillas and chilled to create a delicious handheld appetizer with vibrant Mexican flavors.
Ingredients
Scale
Filling
- 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
Assembly
- 8 burrito-sized flour tortillas
- Fresh minced cilantro, for garnish (optional)
Instructions
- Prepare the filling: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded chicken, taco seasoning, shredded Mexican cheese, drained diced tomatoes with green chiles, minced garlic, sliced green onions, and chopped cilantro. Stir well until all ingredients are evenly blended.
- Spread mixture on tortillas: Lay a 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 to prevent overflow when rolling.
- Roll the tortillas: Starting from the bottom edge closest to you, tightly roll the tortilla upwards toward the top edge, forming a cigar-like roll. Place the rolled tortilla seam side down on a prepared pan or plate to keep it from unraveling.
- Chill the rolls: Repeat the spreading and rolling process with the remaining tortillas. Once all are rolled, place them in the refrigerator for at least 30 minutes or up to several hours to chill and firm up, which makes slicing easier and helps the pinwheels hold their shape.
- Slice and serve: Using a sharp, serrated knife, slice each roll into approximately 1 inch thick pinwheels. Arrange them on a serving platter and garnish with fresh minced cilantro if desired. Serve immediately for best texture and flavor.
Notes
- Ensure the diced tomatoes with green chiles are very well drained to avoid soggy pinwheels.
- Use cooked shredded chicken; leftover rotisserie chicken works great.
- Adjust the amount of cilantro based on your preference for freshness and flavor.
- These pinwheels can be made several hours ahead; just keep refrigerated until serving.
- For a spicier kick, add chopped jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Keywords: chicken taco pinwheels, Mexican pinwheels, chicken tortilla pinwheels, appetizer, party snack, no bake
