A creamy filling made with chicken taco flavors is spread over a soft flour tortilla and rolled up to make the most delicious Mexican pinwheels ever!
These Mexican pinwheels are perfect for ANY party or get together! Made with mouthwatering chicken taco flavors, they’re a favorite with both kids and adults!
It’s party time!! I actually had these at a get together with my in-laws, and my mother-in-law had made these. Like me, she loves to cook, so naturally we were talking about the food, and she mentioned that she’d found this recipe on Old El Paso‘s site. I tweaked it, based on our tastes, and I love the final product!
I like a LOT of cilantro flavor, so if you’re not a huge fan, feel free to adjust that amount to your liking. As a bonus, these aren’t spicy at all, so even the kiddos can snack on these Mexican pinwheels! You could also experiment with different flavored tortillas as the wraps.
While these are PERFECT for a party, they’re also fun to have as an afternoon snack or a fun dinner (I like to pair them with a salad… this one is my fav!). There’s something so ridiculously fun about getting to eat with your hands isn’t there?
I think these Mexican pinwheels are pretty amazing as is, but if you’re looking for some other add-ins or toppers, here are some great options:
- finely minced jalapeños (fresh or canned)
- roasted poblanos
- minced sautéed onions
- cooked small corn kernels
- drizzle sour cream over the top (or Mexican crema)
- scoop some guacamole on top before eating (try this one!)
- experiment with a different sour cream to cream cheese ratio (the more sour cream you use, the “wetter” the filling will be)
Like with most pinwheels, once you roll up the tortilla, you’ll want to chill them in the refrigerator (the whole rolls) for a bit, so they firm up. Otherwise, when you go to slice them, they’ll get mashed and sort of fall apart. I recommend using a sharp serrated knife, it makes slicing the 1 inch sections a breeze!
I really hope you all give these a try… whether it’s for a party, cookout, snack or dinner… I really think you’ll love them as much as we sure do!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
- 1/2 cup sour cream
- 2 cups shredded chicken **see recipe notes below
- 1.5 Tbsp taco seasoning (choose your favorite)
- 1 1/2 cups shredded Mexican cheese
- 10 oz can of diced tomatoes with green chiles, very well drained
- 1 1/2 tsp garlic, finely minced
- 5 green onions, sliced thinly
- 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
- 8 burrito sized flour tortillas
- fresh minced cilantro, for garnish optional
Instructions
- Combine all ingredients in a large mixing bowl, stirring until well combined.
- Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
- Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
- Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
- Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.
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Chef Tips
- Recipe preparation time does not count chilling time, as that will vary from person to person.
- If you have leftover filling, it can be frozen (in a sealed bag or airtight container) for up to 2 months
SHREDDED CHICKEN RECOMMENDATIONS:
- Tequila Lime Chicken - cook as directed, then shred (this gives the best flavor)
- Leftover cooked chicken from another recipe
- Rotisserie chicken
- Canned chicken (this is the easiest option, but not the best flavor)
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jared says
Does the recipe call for a 1 1/2 tsp of raw garlic? I’m nervous that might be overpowering….
The Chunky Chef says
You can always adjust the recipe to your tastes.
EmmaKate says
How long will they keep in the fridge after making? I was thinking of making for work lunches.
The Chunky Chef says
Ours usually don’t last long (can’t keep the husband from eating them all lol), but I think they should be good for 3-4 days.
Carolyn says
These are so tasty and ridiculously easy! I’ve made them every weekend now for a month with summer BBQ’s and always get asked for the recipe. I make them the night before and slice before everyone arrives. They hold up well and don’t get soggy in the slightest. (They’ve been fine 2 days later) I use Carb Balance tortillas and smoosh the can of Rotel through strainer and let it drain for a few hours while cream cheese is coming to room temperature and success every time! Another winner!
Thank you Amanda!
Sandy says
Made these for a bridal shower. They were easy to make, cut and had great flavor! I would definitely make these again, especially for a large gathering!
Jayna says
Can you use garlic powder instead of minced garlic?
The Chunky Chef says
Yes, you can, but I haven’t tested this recipe other than as written, so I can’t speak to exactly how much.
Deb Sergot says
This looks really good! I’m a bit confused, what are the red chucks, peppers? I don’t see anything in the recipe. Thanks!
The Chunky Chef says
Those are the diced tomatoes and green chiles (such as Rotel brand) 🙂
KC Werthmann says
Do you think I can use shrimp in place of the chicken?
The Chunky Chef says
I’ve never tried this recipe with shrimp, so I can’t say for certain how well that would turn out.
Susan says
Wonderful tasting!
Karli says
These are SO good! I ended up using 1/2 cup mixture per tortilla and still got 12 full tortillas, so this makes a LOT. I made these for lunch, so I froze them and the day before I just move one to the fridge to thaw, and then slice and bake them at 350F for 12-15 minutes and they’re DELISH. Making for the second week in a row they’re just that good!
Marj Clement says
Why did you bake them? They are a sandwich
Hannah Mitchell says
It says the serving size is 80. How many pinwheels per serving?
The Chunky Chef says
That’s just saying it makes 80 pinwheels… you can have as many as you want as your serving 🙂
Hannah Mitchell says
Thank you! That’s what I needed to know!
Margaret says
Can I make day before
The Chunky Chef says
Yes, but I wouldn’t make them more than 1 day ahead, otherwise the tortillas will be mushy.
Jessica says
I took these last Christmas to a family function and now I’m not allowed to bring anything else. This time around I used fiesta rotisserie chicken and I found a Rotel with cilantro and lime juice so we will see how they turn out. I had a bunch of filling left over that I am going to try out as a dip with tortilla chips 🙂
mary Wood says
I made these for july 4th weekend, I followed the recipe, But added some hot mayo and spicy season, Came out really good, Its one of those recipes you can play around with.
Gloria says
I haven’t tried this recipe yet, but I definitely plan to make them for a party in 2 weeks. I’m writing now to thank you for what looks to be a great recipe and especially to thank you for how clearly you wrote the recipe – I love that you included comments on using various types of chicken. I can’t wait to check out more of your recipes! Thanks!