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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
Chilling Time 30 minutes
Total Time 50 minutes
Servings 40

Ingredients
  

  • 12 oz cream cheese softened
  • ½ cup sour cream
  • 2 cups shredded cooked chicken
  • 1.5 Tbsp taco seasoning
  • cups shredded Mexican cheese blend
  • 10 oz can diced tomatoes with green chiles very well drained
  • 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
 

  • 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.

Notes

  • 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).