Chicken Taco Mexican Pinwheels
These Chicken Taco Mexican Pinwheels combine bold taco flavor with a creamy tortilla roll-up for the ultimate no-cook party appetizer. Made with seasoned cream cheese, shredded chicken, green chiles, and fresh herbs, they’re vibrant, make-ahead friendly, and perfect for entertaining.
Equipment
- Mixing bowl
- Hand mixer or spatula
- Sharp serrated knife
Ingredients
- 8 oz cream cheese, softened
- 10 oz diced tomatoes with green chiles, well-drained
- 1 1/2 tsp garlic, minced
- 1 Tbsp taco seasoning
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups cooked chicken, shredded
- 5 green onions, thinly sliced
- 3/4 cup fresh cilantro, finely chopped
- 8 burrito-size flour tortillas (10-inch)
Instructions
- In a large bowl, whip the softened cream cheese with taco seasoning and minced garlic until smooth and creamy.
- Fold in the shredded chicken, drained tomatoes with green chiles, shredded cheese, green onions, and cilantro until evenly combined.
- Lay tortillas flat and spread about 1/4 cup of filling evenly over each tortilla, leaving a small border around the edges.
- Roll each tortilla up tightly into a log and place seam-side down.
- Wrap rolls in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice into 1-inch pinwheels using a sharp serrated knife and serve chilled with salsa or guacamole.
Notes
Chilling the rolls before slicing is essential. It helps the pinwheels hold their shape and prevents the filling from squeezing out.