Craving a party appetizer that’s both delicious and easy to make? Look no further than these Southwest Chicken Pinwheels! Packed with flavor and boasting a beautiful presentation.

This recipe is the perfect combination of spicy, creamy, and crunchy. Unlike your typical dry pinwheels, these are extra moist thanks to the addition of sour cream. However, this extra moisture means they’re best enjoyed fresh. So, plan to make them an hour before serving and say goodbye to leftovers!

How to Make Southwest Chicken Pinwheels

Ingredients you’ll need for this recipe

4 large flour tortillas
4 large flour tortillas
¼ cup sour cream
¼ teaspoon paprika
¼ teaspoon chili powder
¼ tsp oregano
½ teaspoon garlic powder
2 cups shredded chicken
1 cup cheddar cheese, shredded
15 oz can black beans, drained
10 oz can Rotel Diced Tomatoes with Green Chiles, drained
½ cup corn, canned
1 jalapeno, finely diced

Step by Step Guide

1. Cut the jalapeno in half, remove the seeds, and dice into small pieces.

2. Add the cream cheese, sour cream, and seasonings to a small bowl, and mix well to combine.

3. Spread ¼ of the mixture onto each tortilla.

4. Sprinkle and layer the chicken, cheese, black beans, tomatoes, corn and jalapeno. Onto each tortilla.

5. Start from one end, and tightly roll the tortillas.

6. Wrap the rolled tortillas in plastic wrap, and refrigerate for 1 hour.

7. Cut off the ends, discard (or eat), and slice into one inch pieces.

8. Arrange flat on a platter to serve.

Tips for Perfect Pinwheels: Elevate the spice factor by adding more jalapeno or opting for a hotter pepper variety. Save time by using pre-shredded cheese and convenient rotisserie chicken. Unleash your creativity by experimenting with different fillings like refried beans, corn, or cilantro to create unique flavor combinations.

And there you have it! The Southwest Chicken Pinwheels are sure to be a crowd-pleaser at your next party or gathering. Enjoy!

Ingredients

4 large flour tortillas
8 oz package cream cheese, softened
¼ cup sour cream
¼ teaspoon paprika
¼ teaspoon chili powder
¼ tsp oregano
½ teaspoon garlic powder
2 cups shredded chicken
1 cup cheddar cheese, shredded
1 cup cheddar cheese, shredded
10 oz can Rotel diced tomatoes with Green Chiles, drained
½ cup corn, canned
1 jalapeno, finely diced

Instructions

Cut the jalapeno in half, remove the seeds, and dice into small pieces.
Add the cream cheese, sour cream, and seasonings to a small bowl, and mix well to combine.
Spread ¼ of the mixture onto each tortilla.
Sprinkle and layer the chicken, cheese, black beans, tomatoes, corn and jalapeno. Onto each tortilla.
Start from one end, and tightly roll the tortillas.
Wrap the rolled tortillas in plastic wrap, and refrigerate for 1 hour.
Cut off the ends, discard (or eat), and slice into one-inch pieces.
Arrange flat on a platter to serve.