Mexican Pinwheels
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Whenever I make Mexican Pinwheels, they disappear faster than I can slice them! That creamy filling with shredded chicken, cheddar, salsa, and cilantro gets rolled in flour tortillas, then cut into perfect spirals. Every bite is flavorful, the kind of appetizer people hover around until it’s gone.
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I make them for game day parties, potlucks, birthdays, and summer barbecues because they’re easy to transport and everyone loves them. They’re perfect make-ahead appetizers that stay warm and don’t get messy. They keep in the fridge for up to 3 days or freeze for up to 1 month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mexican Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this Mexican pinwheel recipe is as simple as mixing, spreading, rolling, and slicing.
Mix the Filling
In a large mixing bowl, combine the shredded chicken, sharp cheddar cheese, cream cheese, sour cream, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until the filling is smooth and well combined.
The cream cheese should be softened so it blends easily without lumps. Stir in the chopped cilantro and sliced black olives until they’re evenly distributed throughout the cream cheese mixture.
Spread the Filling on the Tortillas
Lay out the flour tortillas on a flat, clean work surface or large wooden cutting board. Divide the filling evenly among the four tortillas, spreading it over each tortilla with a silicone spatula or the back of a spoon.
Leave about a ½-inch border around the edges to prevent the filling from oozing out. Make sure the layer is even so every pinwheel slice will have filling in every bite.
Roll and Chill
Roll each tortilla up as tightly as you can without squeezing out the filling. Wrap each tortilla roll individually with BPA-free plastic wrap, twisting the ends to seal.
Refrigerate for at least 1 hour so the filling firms up and the roll-ups set into shape, making them easier to slice cleanly.
Slice and Serve
Unwrap the chilled tortilla rolls and place them back on the cutting board. Using a sharp serrated knife, slice each roll into 1-inch pinwheels.
Arrange them on a serving platter with the spiral side up so you can see the filling. Serve with extra salsa on the side for dipping. Enjoy!
Mexican Pinwheels travel incredibly well to potlucks and picnics because they’re compact, self-contained, and hold their shape perfectly when chilled.
Keep them refrigerated until you’re ready to leave, then pack them in a single layer in an airtight container. Keep them cold and fresh by placing the container in an insulated carrier or a cooler with ice packs.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup cheddar cheese shredded
- ½ cup cream cheese softened
- ½ cup sour cream
- ¼ cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- ¼ cup chopped fresh cilantro
- ¼ cup sliced black olives
Instructions
- In a large bowl, mix together the shredded chicken, cheddar cheese, cream cheese, sour cream, salsa, cumin, chili powder, garlic powder, salt, and pepper until smooth. Stir in the cilantro and black olives.2 cups cooked chicken, 1 cup cheddar cheese, ½ cup cream cheese, ½ cup sour cream, ¼ cup salsa, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, Salt and pepper, ¼ cup chopped fresh cilantro, ¼ cup sliced black olives
- Lay out the tortillas and spread the mixture evenly over each one.4 large flour tortillas
- Roll up each tortilla tightly, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Unwrap and slice into 1-inch pinwheels. Serve on a platter with extra salsa for dipping.
Video
Notes
Nutrition
How to Store Leftovers
Store leftover pinwheels in an airtight container or wrap them tightly in plastic wrap, then keep them in the fridge for up to 3 days. The tortillas might soften slightly over time, but the flavor stays great.
For longer storage, you can freeze the sliced pinwheels in a freezer-safe container or freezer storage bags with parchment between layers so they don’t stick together.
They’ll keep in the freezer for up to 1 month. Thaw them in the fridge overnight before serving, and they’ll taste just as fresh.
What to Serve With Mexican Pinwheels
Serve them with tortilla chips and guacamole, fresh pico de gallo, or queso dip for a full appetizer spread. They’re also perfect with jalapeño poppers, buffalo chicken dip, or alongside a taco bar for parties.
Pair them with Mexican street corn salad, black beans, or a simple shredded lettuce salad with lime vinaigrette. They also go great with Mexican rice, chunky salsa, refried beans, or tortilla soup for a complete Tex-Mex spread.
For lighter sides, serve them with fresh veggies like cucumber slices, bell pepper strips, or veggie sticks with ranch dip. Fresh fruit salsa or a simple tomato and avocado salad also work beautifully.
More Easy Recipes for You to Try at Home
Here are more easy Mexican recipes perfect for parties and feeding a crowd.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
