Soft tortilla rolls filled with creamy, seasoned chicken, cheese, tomatoes with chiles, cilantro, and green onion—chilled, sliced into pinwheels, and ready to serve as a fun, handheld appetizer or party bite.

Why You Will Love This Recipe

• Bright, zesty flavors in every bite—taco seasoning, cilantro, tomatoes.

• Cream cheese and sour cream create a spreadable, creamy base that holds filling together.

• The pinwheel format makes it a bite‑sized, visually appealing snack.

• Easy to prepare ahead—just roll, chill, slice, and serve at event time.

• Versatile—serve at potlucks, game days, parties, or in lunchboxes.

Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels capture all the bold, party‑friendly flavors of a taco in a portable, elegant bite. You begin by combining softened cream cheese and sour cream to create a smooth, creamy base—this not only adds richness but also helps everything else bind together. Into that base, you fold shredded cooked chicken (leftover or freshly cooked), taco seasoning for that classic blend of cumin, chili, garlic, and spices, shredded Mexican cheese, finely drained diced tomatoes with green chiles for heat and juiciness, minced garlic for depth, sliced green onions for crunch and freshness, and plenty of chopped cilantro for herbal brightness.

Once the filling is evenly mixed, you lay out each burrito‑sized flour tortilla and spread an even layer (roughly ¼ cup, though you can adjust) of filling over the surface, leaving a ½ to 1‑inch border to help with sealing. Then you roll each tortilla tightly from the bottom to top—seam side down—and place them on a tray. The key step is chilling: refrigerating the rolls for 30 minutes to several hours helps the filling set so the pinwheels slice cleanly later.

When it’s time to serve, a sharp serrated knife slices those rolls into neat 1‑inch pinwheels, revealing a spiral mosaic of tortilla and filling. Every piece gives you a balanced bite: creamy, savory, tangy, a hint of heat and fresh herb notes. The tortilla provides structure but doesn’t compete; it’s a wrapper for the flavorful interior.

These pinwheels are excellent for buffets, party platters, lunch trays, or appetizer spreads. They hold up well when chilled, transport nicely, and look attractive on a platter with a garnish of fresh cilantro. Because you make the filling ahead and just assemble, chill, and slice, it’s efficient and low‑stress. Whether your crowd loves Mexican flavors or you’re looking for interesting finger food, these pinwheels deliver flavor, convenience, and visual appeal.

Servings

Yields 8 tortillas → approx. 40–48 pinwheels (depending on slice thickness)

Time

Ingredients

• 12 oz cream cheese, softened

• ½ cup sour cream

• 2 cups shredded cooked chicken

• 1.5 Tbsp taco seasoning

• 1½ cups shredded Mexican cheese blend

• 10 oz can diced tomatoes with green chiles, very well drained

• 1½ tsp garlic, finely minced

• 5 green onions, thinly sliced

• ¾ – 1 cup fresh cilantro, finely chopped

• 8 burrito‑sized flour tortillas

• Fresh minced cilantro (for garnish, optional)

Instructions

1. In a large bowl, combine cream cheese and sour cream until smooth.

2. Add shredded chicken, taco seasoning, shredded cheese, drained diced tomatoes with green chiles, minced garlic, sliced green onions, and chopped cilantro. Stir until all ingredients are well blended.

3. Lay one tortilla flat on a work surface. Spread about ¼ cup of the filling evenly over the tortilla, leaving a ½ to 1‑inch border around edges.

4. Starting from the bottom edge (closest to you), roll the tortilla tightly toward the top. Place the roll seam side down on a tray or plate.

5. Repeat with remaining tortillas and filling.

6. Cover and refrigerate the rolls for at least 30 minutes, and up to several hours, to firm them up.

7. When ready to serve, use a sharp, serrated knife to slice each roll into ~1‑inch pinwheels.

8. Arrange on a platter and garnish with fresh cilantro if desired.

Tips

• Make sure your tortillas are fresh and pliable—warm them slightly if they resist rolling.

• Drain tomatoes and chiles very well so excess moisture doesn’t make the filling soggy.

• Chill long enough so the filling holds shape when slicing.

• Use a sharp serrated knife and clean between cuts for neat pinwheels.

• Adjust cilantro to your taste (some like strong herb flavor, others more subtle).