Description
These Cheesy Chicken Taco Pinwheels are the ultimate no-bake appetizer—loaded with creamy cheese, bold seasoning, and juicy chopped chicken, all rolled into soft flour tortillas. Serve them chilled with your favorite dips for a crowd-pleasing bite every time.
Ingredients
16 ounces cream cheese, softened
2/3 cup thick salsa or picante-style sauce
1/2 cup sour cream
2 tablespoons taco seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
2 to 3 cups cooked chicken, finely chopped
1 cup shredded sharp cheddar cheese
1/3 cup green onions, finely chopped
2 tablespoons fresh cilantro, chopped
6 extra-large flour tortillas (burrito size)
Optional for serving: salsa, pico de gallo, sour cream, or guacamole
Instructions
1. In a large mixing bowl, use a hand mixer to beat the cream cheese until smooth. Add the salsa, sour cream, taco seasoning, salt, garlic powder, and lemon pepper. Mix until creamy and fully blended.
2. Fold in the chopped chicken, shredded cheese, green onions, and cilantro using a spatula until evenly combined.
3. Lay the tortillas flat on a clean surface. Evenly divide the filling among them, spreading it into a thin layer and leaving about a 1/2-inch border around the edges.
4. Starting from the widest side, roll each tortilla tightly into a log. Place seam-side down and gently shape with your hands.
5. Wrap each roll tightly in plastic wrap and refrigerate for at least 4 hours or until firm.
6. Just before serving, unwrap and use a sharp knife to slice each roll into 8 equal pinwheels.
7. Serve chilled with your favorite dips on the side, if desired.
Notes
These pinwheels are best when chilled for several hours before slicing. Make them the night before your event for optimal flavor and texture. Use thick salsa to avoid watery filling, and chop chicken finely for a smoother spread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Method: No-Bake
- Cuisine: Mexican-Inspired American