Easy Chicken Taco Pinwheels Recipe

Introduction

These Easy Chicken Taco Pinwheels are a fun and flavorful appetizer or snack that’s perfect for gatherings. Packed with creamy, cheesy, and spicy fillings rolled into soft tortillas, they’re sure to be a crowd-pleaser. Plus, they’re simple to prepare ahead of time.

Ingredients

• 2 (8 oz) blocks cream cheese, softened
• 2/3 cup thick salsa or picante sauce (mild, medium, or hot, to taste)
• 1/2 cup sour cream
• 2 Tbsp taco seasoning
• 1 tsp salt
• 1 tsp granulated garlic or garlic powder
• 1/2 tsp lemon pepper
• 2-3 cups chopped cooked chicken
• 1 cup shredded sharp cheddar cheese
• 1/3 cup chopped green onion
• 2 Tbsp chopped cilantro
• 6 extra large burrito-size tortillas
• Salsa, pico de gallo, sour cream, and guacamole for serving (optional)

Instructions

1. Step 1: Using an electric mixer on medium-high speed, whip together the cream cheese, salsa, sour cream, taco seasoning, salt, garlic, and lemon pepper until fully blended and smooth.
2. Step 2: Add the chopped chicken, shredded cheddar cheese, green onion, and cilantro to the bowl. Mix everything together evenly by hand until well combined.
3. Step 3: Lay out the tortillas flat on a clean surface. Divide the cream cheese mixture evenly among the tortillas, spreading it out while leaving a 1/2 inch border around the edges.
4. Step 4: Starting with the widest side, roll each tortilla tightly into a log shape. Place each rolled tortilla seam side down, then wrap them individually in plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to firm up.
5. Step 5: Just before serving, use a sharp knife to slice each rolled tortilla into 8 even pinwheels.
6. Step 6: Serve immediately with salsa, guacamole, or pico de gallo on the side for dipping, if desired.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Try adding black beans or corn for additional texture and taste.
• For a vegetarian version, swap chicken for sautéed mushrooms or grilled vegetables.
• If you like more heat, add diced jalapeños or use a spicy salsa.
• Make ahead and slice just before your event to keep pinwheels fresh and firm.

Storage

Store the rolled, wrapped pinwheels in the refrigerator for up to 3 days before slicing. Once sliced, it’s best to serve immediately, but leftovers can be kept in an airtight container for up to 24 hours. Reheat gently in the microwave if desired, but note the tortillas may become soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pinwheels?

It’s best not to freeze pinwheels once assembled, as the cream cheese mixture and tortillas can become watery and lose texture when thawed. Instead, freeze the filling separately to assemble fresh when ready.

Can I make these gluten-free?

Yes! Simply use gluten-free tortillas to make this recipe suitable for gluten-free diets without compromising flavor or texture.

Easy Chicken Taco Pinwheels Recipe

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4.8 from 66 reviews

These Easy Chicken Taco Pinwheels are a delicious and fun appetizer or snack, combining creamy seasoned cream cheese, tender chicken, sharp cheddar, and fresh herbs rolled up in large tortillas. Perfect for parties or casual gatherings, they require no cooking beyond mixing and chilling, making them simple to prepare and crowd-pleasing.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 48 pinwheels (8 per tortilla, 6 tortillas total) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Filling

• 2 (8 oz) blocks cream cheese, softened
• 2/3 cup thick salsa or picante sauce (mild, medium, or hot based on preference)
• 1/2 cup sour cream
• 2 Tbsp taco seasoning
• 1 tsp salt
• 1 tsp granulated garlic or garlic powder
• 1/2 tsp lemon pepper
• 2–3 cups chopped cooked chicken
• 1 cup shredded sharp cheddar cheese
• 1/3 cup chopped green onion
• 2 Tbsp chopped cilantro

Assembly

• 6 extra large burrito size tortillas

Optional for Serving

• Salsa
• Pico de gallo
• Sour cream
• Guacamole

Instructions

1. Prepare the cream cheese mixture: Using an electric mixer on medium-high speed, whip together the softened cream cheese, salsa, sour cream, taco seasoning, salt, granulated garlic, and lemon pepper until fully blended and creamy.
2. Add chicken and other mix-ins: Add the chopped cooked chicken, shredded sharp cheddar cheese, green onions, and cilantro to the cream cheese mixture. Fold and mix by hand until the ingredients are evenly distributed.
3. Spread mixture on tortillas: Lay the burrito-sized tortillas flat on a clean surface. Divide the cream cheese and chicken mixture evenly among the tortillas, spreading it out to cover each one completely but leaving about a 1/2 inch border around the edges.
4. Roll and chill: Starting from the widest side, tightly roll each tortilla into a log shape, making sure the seam side is down. Shape the rolls evenly by hand, then wrap each tightly in plastic wrap. Refrigerate for at least 4 hours or overnight to firm up.
5. Slice into pinwheels: Just before serving, unwrap the tortillas and use a sharp knife to cut each rolled tortilla into 8 evenly sized pinwheels.
6. Serve: Arrange the pinwheels on a platter and serve immediately with optional dips such as salsa, guacamole, pico de gallo, or sour cream for dipping.

Notes

• You can customize the salsa heat level to mild, medium, or hot based on preference.
• Use rotisserie or leftover cooked chicken for convenience.
• For best results, chill the pinwheels overnight so they hold their shape when sliced.
• These pinwheels can be made ahead and refrigerated for several hours before serving.
• Try adding other mix-ins like diced jalapeños or black olives for extra flavor.
• Use gluten-free tortillas if needed for a gluten-free version.

Keywords: Chicken pinwheels, taco pinwheels, creamy chicken roll-ups, party appetizers, no-cook chicken recipe