Pinwheels are one of those easy recipes that always come in handy, and these chicken taco pinwheels are no exception. They are creamy, a little spicy, and packed with Tex-Mex flavor. The combo of seasoned chicken, cream cheese, and taco spices wrapped in a soft tortilla makes every bite delicious.

I like making a batch ahead of time, so when it’s time to eat, all that’s left to do is slice and serve.

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These pinwheels are not only simple and easy to make, but are great for parties, lunches, or a quick snack.

How to Make Chicken Taco Pinwheels

Here are the ingredients you need to make these chicken taco pinwheels, plus step by step instructions for how to make them.

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

Step by Step Instructions

1. Dice the Roma tomato and keep aside for later.

Diced tomatoes and knife on a white cutting board.

2. In a medium bowl, combine the softened cream cheese, sour cream, taco seasoning, and hot sauce. Stir until smooth and well blended, making sure there are no lumps. This creamy mixture is what gives the pinwheels their signature flavor, so take a moment to ensure everything is fully incorporated.

3. Lay the flour tortillas flat on a clean surface or cutting board. Divide the cream cheese mixture evenly among them, using a spatula or the back of a spoon to spread it spread across the surface of each tortilla. A thin, even layer will help everything stick together when rolling.

4. Sprinkle the shredded chicken evenly over each tortilla, followed by the shredded cheese. Finally, add the diced tomatoes, spreading them out so that every bite has a little bit of everything.

5. Starting at one end, tightly roll each tortilla into a log, keeping the roll as snug as possible to prevent gaps. The tighter the roll, the better the pinwheels will hold their shape when sliced.

6. Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least an hour. Chilling helps firm up the filling, making slicing easier and ensuring the pinwheels hold together when served. If you are making them ahead, they can stay refrigerated for several hours or even overnight.

7. When ready to serve, unwrap the tortillas and place them on a cutting board. Using a sharp bread knife, cut off the ends and slice each roll into approximately 1-inch pieces. The ends might not be as pretty, but they make for a great chef’s snack!

8. Arrange the pinwheels flat on a serving platter for easy grabbing. Enjoy!

These chicken taco pinwheels are proof that simple ingredients can come together for something seriously tasty. Whether you’re making them for a party, packing them for lunch, or just want a quick snack, they’re always a good choice. Just chill, slice, and serve (it doesn’t get much easier than that). Give them a try, and don’t be surprised if they become a regular on your snack rotation!

More Pinwheel Recipes

Print Recipe

Chicken Taco Pinwheels

These chicken taco pinwheels are creamy, spicy, flavorful, easy to make and great for parties, lunches, or a quick snack.

Prep Time15

Chill Time1

Total Time1 15

Course: Appetizer, Snack

Keyword: easy

Servings: 24

Author: Carol

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

Dice the Roma tomato and keep aside for later.
In a medium bowl, combine the softened cream cheese, sour cream, taco seasoning, and hot sauce. Stir until smooth and well blended, making sure there are no lumps. This creamy mixture is what gives the pinwheels their signature flavor, so take a moment to ensure everything is fully incorporated.
Lay the flour tortillas flat on a clean surface or cutting board. Divide the cream cheese mixture evenly among them, using a spatula or the back of a spoon to spread it spread across the surface of each tortilla. A thin, even layer will help everything stick together when rolling.
Sprinkle the shredded chicken evenly over each tortilla, followed by the shredded cheese. Finally, add the diced tomatoes, spreading them out so that every bite has a little bit of everything.
Starting at one end, tightly roll each tortilla into a log, keeping the roll as snug as possible to prevent gaps. The tighter the roll, the better the pinwheels will hold their shape when sliced.
Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least an hour. Chilling helps firm up the filling, making slicing easier and ensuring the pinwheels hold together when served. If you are making them ahead, they can stay refrigerated for several hours or even overnight.
When ready to serve, unwrap the tortillas and place them on a cutting board. Using a sharp bread knife, cut off the ends and slice each roll into approximately 1-inch pieces. The ends might not be as pretty, but they make for a great chef’s snack!
Arrange the pinwheels flat on a serving platter for easy grabbing. Enjoy!