Mexican Chicken Pinwheels Recipe
These Mexican Chicken Pinwheels are the perfect bite-sized party appetizer! Creamy, cheesy, and packed with flavor, they’re easy to make ahead and great for potlucks, game days, or quick snacks. Serve them cold or bake them for a warm, melty twist.
Ingredients
- 2 cups shredded cooked chicken rotisserie works best
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded Mexican blend cheese
- 1/2 cup salsa mild or spicy
- 1 packet taco seasoning
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro chopped, optional
- 4 large flour tortillas
Instructions
- Make the Filling
- In a large bowl, mix cream cheese, sour cream, salsa, and taco seasoning until smooth. Stir in shredded chicken, cheese, green onions, and cilantro.
- Spread and Roll
- Lay a flour tortilla flat and spread a thin, even layer of the mixture over it. Roll it up tightly and repeat with the rest of the tortillas.
- Chill and Slice
- Refrigerate the rolled tortillas for at least 30 minutes to firm up. Then, slice each roll into one-inch pinwheels and serve.
- Make the Filling - In a large bowl, mix cream cheese, sour cream, salsa, and taco seasoning until smooth. Stir in shredded chicken, cheese, green onions, and cilantro.
- Spread and Roll - Lay a flour tortilla flat and spread a thin, even layer of the mixture over it. Roll it up tightly and repeat with the rest of the tortillas.
- Chill and Slice - Refrigerate the rolled tortillas for at least 30 minutes to firm up. Then, slice each roll into one-inch pinwheels and serve.
- Optional – Bake for Warm Pinwheels - Place sliced pinwheels on a baking sheet and bake at 375°F for 10 to 12 minutes until warm and slightly crispy.
Notes
Serving Suggestions:
- Serve with salsa, guacamole, or ranch dressing for dipping.
- Pair with a charcuterie board for a fun party spread.