My taco pinwheels are an easy appetizer full of great Tex-Mex flavor. A creamy, flavorful, chicken mixture rolled up in a soft tortilla and sliced into a delicious pinwheel. These are great to make for any gathering or even to pack in your lunch box.

Pinwheels are such a great thing to serve your guests at a party, luncheon, or even to enjoy as a snack at home. They are easy to pick up, bite sized, and can be made in so many variations. Taco pinwheels are always at the top of my list of favorites because they are full of great taco flavor.

If you are hosting a Taco Tuesday, having a game day gathering, or just want something fun and flavorful to eat, these pinwheels are a must try. I like to serve them alongside a bowl of salsa, sour cream, and guacamole. They are even great dipped in a little ranch dressing.

One of the many reasons I like making pinwheels for parties is that they can be made ahead of time. Just prepare your roll ups and store in the refrigerator until ready to slice and serve. Chilling for a few hours helps hold them together when slicing, so don’t be scared to make them them night before.

If you want more pinwheel recipes be sure to check out these green chile pinwheels, jalapeno popper pinwheels, and pepper jelly pinwheels.

Why You’ll Love This Recipe

• Great for parties. These make about 20 pinwheels and are great for any gathering.
• Perfect finger food. No utensils needed to eat these pinwheels.
• Can be customized to your taste. This is an easy recipe that can changed for your preference.
• Made with simple ingredients. Just a few ingredients needed to make this easy recipe.

Ingredients

Grab just a few ingredients to make these taco pinwheels.

• Cream cheese: Softened cream cheese is used for the base of the filling.
• Sour cream: A little sour cream gives the taco filling extra creaminess.
• Taco seasoning: A tablespoon of taco seasoning gives the filling great taco flavor.
• Chunky salsa: I recommend using a chunky salsa for this recipe. Pace Chunky Salsa is a great one to use.
• Chicken: Use shredded or chopped cooked chicken. This is a great recipe to use rotisserie chicken.
• Shredded cheese: I use a Mexican blend shredded cheese. You could also use cheddar cheese, colby jack, monterey jack, or even pepper jack cheese.
• Green onion: Diced green onions add mild onion flavor and color.
• Olives: Chopped black olives are an optional ingredient.
• Tortillas: I recommend using burrito sized tortillas for these pinwheels.

How To Make Taco Pinwheels

These Mexican pinwheels are easy to put together in just a few steps. Scroll to the bottom for the full recipe and instructions.

Step one: Place the cream cheese and taco seasoning in a large mixing bowl until creamy.

Step two: Mix in the sour cream and salsa until combined.

Step three: Stir in the shredded chicken, diced green onions, shredded cheese, and black olives.

Step four: Spread a fourth of the mixture over one of the tortillas. Roll up as tight as possible.

Step five: Wrap the roll up in plastic wrap and place in the refrigerator. Continue with the remaining tortillas. And refrigerate for at least 2 hours.

Step six: When ready to serve, unwrap with plastic wrap. Cut off the ends of the roll ups.

Step seven: Slice into 1 inch pinwheels. Serve and enjoy.

Heather’s Recipe Tips

• Soften the cream cheese to room temperature. This helps make the mixture creamy and not lumpy.
• Use a chunky salsa so that the mixture doesn’t get to watery.
• Spread the cream cheese mixture in an even layer.
• Roll the tortillas as tight as possible.
• Chill the tortilla roll ups before slicing.
• Use a sharp knife or serrated knife to slice the pinwheels.

Variations

One of the best things about these taco tortilla roll ups is that you can make them your own with a few substitutions. Here are a few suggestions:

• Protein: You can leave out the chicken and substitute with drained black beans or no protein at all.
• Corn: Add in half a cup of drained corn kernels or fiesta corn.
• Ranch taco: Mix in a little ranch seasoning for a fiesta ranch pinwheel.
• Tortillas: Substitute the flour tortillas with sun dried tomato or spinach wraps for more color.

Serving Suggestions

These taco tortilla roll ups are delicious on their own but they are also great served with a side of salsa or guacamole for dipping.

Storage Instructions

Store: Keep any leftover taco pinwheels in an airtight container in the refrigerator for up to 3 days.

Freeze: I don’t recommend freezing these roll ups. The texture doesn’t hold up well after thawing.

More Pinwheel Recipes

• Greek Pinwheels
• Italian Pinwheels
• Cucumber Pinwheels
• Crack Chicken Pinwheels
• Buffalo Chicken Pinwheels