Chicken Taco Mexican Pinwheels Recipe
These Chicken Taco Mexican Pinwheels feature a creamy, flavorful chicken taco filling spread over soft flour tortillas, rolled tightly, chilled, and sliced into bite-sized pinwheels. Perfect as an appetizer or snack, they combine shredded chicken, Mexican cheese, and a blend of taco spices with a touch of cilantro and green onions for an easy, crowd-pleasing Mexican-inspired treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: Approximately 80 pinwheels (about 8 pinwheels per person)
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Filling
- 12 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 cups shredded chicken (see notes for options)
- 1.5 Tbsp taco seasoning
- 1 1/2 cups shredded Mexican cheese
- 10 oz can diced tomatoes with green chiles, very well drained
- 1 1/2 tsp garlic, finely minced
- 5 green onions, thinly sliced
- 3/4 – 1 cup cilantro, finely chopped (adjust to taste)
Assembly
- 8 burrito-sized flour tortillas
- Fresh minced cilantro for garnish (optional)
Instructions
- Prepare Filling: In a large mixing bowl, combine the cream cheese, sour cream, shredded chicken, taco seasoning, shredded Mexican cheese, drained diced tomatoes with green chiles, minced garlic, sliced green onions, and chopped cilantro. Stir thoroughly until the mixture is well blended and creamy.
- Spread Filling on Tortilla: Lay one flour tortilla flat on your work surface. Using approximately 1/4 cup of the filling, spread it evenly over the tortilla, leaving a 1/2 to 1 inch border all around free of filling to make rolling easier.
- Roll Tortillas: Starting at the edge of the tortilla closest to you, roll it up tightly like a cigar, ensuring the filling stays evenly distributed. Place the rolled tortilla seam side down on a pan or plate to keep it secure.
- Repeat & Chill: Repeat the spreading and rolling process with the remaining tortillas until all are filled and rolled. Place the rolls in the refrigerator and chill for at least 30 minutes or up to several hours to firm up for easier slicing.
- Slice & Serve: Using a sharp serrated knife, slice each roll into 1 inch thick pinwheels. Arrange on a serving tray and garnish with fresh minced cilantro if desired. Serve immediately.
Notes
- Preparation time excludes chilling as this can vary depending on preference.
- If you have leftover filling, it freezes well in a sealed bag or airtight container for up to 2 months.
- Recommended shredded chicken options include tequila lime chicken (for best flavor), leftover cooked chicken, rotisserie chicken, or canned chicken (easy option with milder flavor).
Find it online: https://bitezly.com/chicken-taco-mexican-pinwheels-recipe-2/
