These Chicken Taco Pinwheels are an easy tortilla wrap recipe, a Mexican appetizer idea ready in just 15 minutes. With creamy cheese, zesty taco seasoning, and tender chicken—wrapped up in a soft tortilla—they’re perfect for any occasion. You can make them ahead or make them as a last-minute appetizer when you’re short on time.

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These tortilla chicken pinwheel roll-ups are ideal for parties and family lunches. It’s a cold pinwheel recipe that is simple to make, full of flavor, and great for serving a crowd.

How to Make Chicken Taco Pinwheels

Ingredients you’ll need for this recipe

4 large flour tortillas
8 oz cream cheese, softened
¼ cup sour cream
1 oz packet taco seasoning
1 tsp hot sauce
1 ¼ cup cooked chicken, shredded
1 roma tomato, diced small

Step by Step Guide

1. In a small bowl, combine your cream cheese, sour cream, taco seasoning, and hot sauce. Stir it all up until it’s smooth and fully blended.

2. Lay out your flour tortillas on a flat surface and divide the cream cheese mixture evenly between them. Spread it all the way to the edges so each bite gets a little bit of everything.

3. Now comes the fun part! Sprinkle your shredded chicken, cheese, and diced tomato over the tortillas. You can add a bit more cheese if you like your snacks extra cheesy.

4. Start from one end of the tortilla and roll it tightly toward the other end, keeping everything nice and snug. Once you’re done, wrap the rolled tortillas in plastic wrap and pop them in the fridge for at least an hour.

5. Once chilled, unwrap the pinwheels and use a serrated bread knife to slice them into 1-inch pieces.

Serve and Enjoy!

Arrange the slices flat on a platter, and voilà! You’ve got a delicious appetizer to serve for a crowd!

Important Recipe Notes:

These pinwheels can be prepared a day in advance and stored in the fridge. Just wrap them tightly in plastic wrap and slice them right before serving for the freshest taste.
Chicken Options: You can use cooked shredded chicken, rotisserie chicken, or even leftover grilled chicken for a quick prep.
For smaller roll-ups, use flour tortillas. If you prefer larger portions, go for bigger wraps or even spinach tortillas for added flavor.
After rolling up the tortillas, refrigerate them for at least 30 minutes before slicing. This helps them hold their shape and makes slicing easier.
These pinwheels are best served cold, making them perfect for picnics or lunchboxes.
Store any leftover pinwheels in an airtight container in the fridge for up to 2 days. If you want to freeze them, wrap them tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before serving.

Ingredients

4 large flour tortillas
8 oz cream cheese, softened
¼ cup sour cream
1 oz packet taco seasoning
1 tsp hot sauce
1 ¼ cup cooked chicken, shredded
1 roma tomato, diced small

Instructions

In a small bowl, combine your cream cheese, sour cream, taco seasoning, and hot sauce. Stir it all up until it's smooth and fully blended.
Lay out your flour tortillas on a flat surface and divide the cream cheese mixture evenly between them. Spread it all the way to the edges so each bite gets a little bit of everything.
Now comes the fun part! Sprinkle your shredded chicken, cheese, and diced tomato over the tortillas. You can add a bit more cheese if you like your snacks extra cheesy.
Start from one end of the tortilla and roll it tightly toward the other end, keeping everything nice and snug. Once you’re done, wrap the rolled tortillas in plastic wrap and pop them in the fridge for at least an hour. This step is key to letting the flavors meld together and making slicing easier.
Once chilled, unwrap the pinwheels and use a serrated bread knife to slice them into 1-inch pieces. Feel free to snack on the ends (we won’t judge).
Arrange the slices flat on a platter, and voilà! You’ve got a stunning, delicious appetizer that’s ready to impress.

Author: carlycampbell