Taco Pinwheels
Taco pinwheels are a hearty, delicious appetizer made with shredded chicken and amazing taco flavors. Perfect for a party, lunch, and more.
Servings: 20 pinwheels
Ingredients
- 8 ounce cream cheese, softened
- ½ cup sour cream
- ½ cup chunky salsa
- 1 tablespoon taco seasoning
- 1 cup cooked, shredded chicken
- 1 cup shredded colby jack cheese
- 2 green onions, diced
- ¼ cup black olives, chopped optional
- 4 burrito sized flour tortillas
Instructions
- Place the softened cream cheese and taco seasoning in a mixing bowl. Blend with an electric mixer.
- Mix in the sour cream and salsa until fully combined.
- Stir in the chicken, shredded cheese, green onions, and olives.
- Spread 1/4th of the mixture in a thin layer over top one of the tortillas. Spread out the mixture about 1/4 inch from the edges. Tightly roll up the tortilla and then cover with plastic wrap.
- Continue with the remaining three tortillas. Store the roll ups in the refrigerator for about 2 hours.
- When ready to serve. Unwrap the roll ups and cut off the ends of the roll ups.
- Slice into 1 inch rounds and serve.
Notes
- 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.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.5mg | Calcium: 74mg | Iron: 0.3mg