Chicken Taco Pinwheels Recipe
A fun and easy bite-sized appetizer that’s packed with creamy, cheesy taco flavor. These chicken pinwheels are perfect for potlucks, parties, and game days—no baking required. Just mix, roll, chill, and slice.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 ounces cream cheese softened
- 1 packet taco seasoning
- 1 cup shredded cheese cheddar or Mexican blend
- 1/4 cup salsa
- 1/4 cup green onions chopped
- 2 tablespoons cilantro optional chopped
- 4 large flour tortillas
Instructions
- Mix the Filling - In a large bowl, combine shredded chicken, cream cheese, taco seasoning, shredded cheese, salsa, green onions, and cilantro. Stir until well blended.
- Spread and Roll - Lay out a tortilla and spread a thin layer of the filling evenly across it. Roll it up tightly, just like a burrito.
- Chill - Place the rolled tortillas in the refrigerator for at least 30 minutes to firm up. This helps them slice cleanly.
- Slice and Serve - Use a sharp knife to cut the rolls into one-inch pinwheels. Arrange them on a plate and serve with salsa or sour cream for dipping.
Notes
Tips and Variations
- For warm pinwheels, bake at 375°F for 10 minutes until the cheese is melted.
- Swap chicken for black beans for a vegetarian option.
- Use spinach or whole wheat tortillas for a different twist.