Chicken Taco Mexican Pinwheels
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.
Prep Time 20 minutes mins
Chilling Time 30 minutes mins
Total Time 50 minutes mins
- 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
In a large bowl, combine cream cheese and sour cream until smooth.
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.
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.
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.
Repeat with remaining tortillas and filling.
Cover and refrigerate the rolls for at least 30 minutes, and up to several hours, to firm them up.
When ready to serve, use a sharp, serrated knife to slice each roll into ~1‑inch pinwheels.
Arrange on a platter and garnish with fresh cilantro if desired.
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Make sure your tortillas are fresh and pliable—warm them slightly if they resist rolling.
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Drain tomatoes and chiles very well so excess moisture doesn’t make the filling soggy.
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Chill long enough so the filling holds shape when slicing.
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Use a sharp serrated knife and clean between cuts for neat pinwheels.
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Adjust cilantro to your taste (some like strong herb flavor, others more subtle).