Kristy Cook
These chicken taco Mexican pinwheels are perfect for parties, game nights, or any gathering where you need a delicious and easy-to-eat appetizer. Packed with creamy filling flavored with taco seasoning, shredded chicken, cheese, and zesty tomatoes with green chiles, these pinwheels are rolled up in flour tortillas and sliced into bite-sized rounds for a flavorful snack everyone will love.
Ingredients:
12 oz cream cheese, softened to room temperature
1/2 cup sour cream
2 cups shredded chicken (cooked and seasoned with 1.5 tbsp taco seasoning)
1 1/2 cups shredded Mexican cheese blend
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)
8 burrito-sized flour tortillas
Fresh minced cilantro, for garnish (optional)
Directions:
Prepare the Filling:
In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
Add the shredded chicken seasoned with taco seasoning, shredded Mexican cheese, well-drained diced tomatoes with green chiles, minced garlic, sliced green onions, and chopped cilantro. Stir until all ingredients are evenly mixed.
Assemble the Pinwheels:
Lay a flour tortilla flat on a work surface. Spread about 1/4 cup of the filling evenly over the tortilla, leaving a 1/2 to 1-inch border around the edges.
Starting from the bottom (closest to you), tightly roll up the tortilla like a cigar. Place the roll seam side down on a cutting board or baking sheet. Repeat with the remaining tortillas and filling.
Chill and Slice:
Place the rolled tortillas in the refrigerator for at least 30 minutes to firm up. You can also chill them for several hours or overnight.
Serve:
Before serving, use a sharp, serrated knife to slice each roll into 1-inch pinwheels.
Arrange the pinwheels on a serving platter and garnish with fresh minced cilantro if desired.
Serve immediately and enjoy these flavorful chicken taco Mexican pinwheels as a crowd-pleasing appetizer!
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes (plus chilling time) | Servings: 80 pieces
