Chicken Taco Mexican Pinwheels Recipe
These Chicken Taco Mexican Pinwheels are a quick and delicious appetizer perfect for parties or gatherings. Combining creamy cream cheese, tangy sour cream, shredded chicken, Mexican cheese, and flavorful taco seasoning, these pinwheels are rolled in soft flour tortillas and chilled for a refreshing, tasty bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 80 pinwheels
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Pinwheel Filling
- 12 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 cups shredded cooked chicken
- 1.5 tablespoons taco seasoning
- 1 1/2 cups shredded Mexican cheese blend
- 10 oz can diced tomatoes with green chiles, very well drained
- 1 1/2 teaspoons finely minced garlic
- 5 green onions, thinly sliced
- 3/4 – 1 cup finely chopped fresh cilantro
Assembly
- 8 burrito sized flour tortillas
- Fresh minced cilantro for garnish (optional)
Instructions
- Mix Filling: In a large mixing bowl, combine the softened 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 all ingredients are well incorporated into a smooth mixture.
- Spread Filling: Lay one flour tortilla flat on your work surface. Evenly spread approximately 1/4 cup of the filling mixture over the tortilla, leaving a 1/2 to 1-inch border around the edges free of filling.
- Roll Tortillas: Starting from the edge closest to you, roll the tortilla up tightly toward the opposite edge, similar to rolling a cigar. Place the rolled tortilla seam side down on a prepared pan or plate to keep it intact.
- Chill Rolls: Repeat the spreading and rolling process with the remaining tortillas and filling. Place all the rolled pinwheels in the refrigerator for at least 30 minutes, or up to several hours, to chill and firm up for easier slicing and better flavor melding.
- Slice and Serve: Using a sharp serrated knife, slice each chilled roll into approximately 1-inch thick pinwheels. Arrange on a serving platter and garnish with fresh minced cilantro if desired. Serve immediately for a flavorful cold appetizer.
Notes
- Use cooked shredded chicken from a rotisserie chicken or poached chicken breasts for convenience.
- Drain the canned diced tomatoes with green chiles very well to avoid excess moisture in the filling.
- Adjust cilantro quantity to taste – if you prefer a milder flavor, use less.
- These pinwheels can be made several hours in advance and kept chilled until serving.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- For extra zip, add a dash of hot sauce or chopped jalapeños to the filling mixture.
Find it online: https://bitezly.com/chicken-taco-mexican-pinwheels-recipe/
