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Mexican Pinwheels filled with a creamy mixture and black olives are arranged on a plate with parsley, served alongside a bowl of red dipping sauce.

Mexican Pinwheels

I love making Mexican Pinwheels when I need a crowd-pleasing appetizer that's easy to make ahead and transport to parties. That creamy filling loaded with shredded chicken, cheese, and salsa gets rolled up tight in flour tortillas, then sliced into perfect spirals. I serve them at game day parties, potlucks, birthdays, and summer barbecues because everyone loves them and they're mess-free finger food. They're also perfect for Cinco de Mayo and holiday appetizer spreads. They keep in the fridge for up to 3 days or freeze for up to 1 month.
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Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Appetizer, Dinner Party
Cuisine: Mexican
Keyword: Mexican Pinwheels
Servings: 18
Calories: 112kcal

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
US Customary - Metric

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

Here are my best tips for making perfect Mexican Pinwheels that will have your guests asking for the recipe.
Soften the cream cheese completely: Let the cream cheese sit at room temperature for at least 30 minutes before mixing so it blends smoothly without lumps and spreads easily over the tortillas.
Adjust spice level: You can add extra chili powder, paprika, or jalapeños if you want more kick, or keep it mild as written for a more crowd-friendly option.
Roll tightly but gently: Roll each tortilla as snug as you can without squeezing the filling out the sides, which helps the pinwheels hold their shape and look neat when sliced.
Chill for at least 1 hour: The chilling time helps firm up the filling and helps the tortilla set, so you get clean, smooth slices instead of a messy cut. You can also chill these pinwheels for up to 3 days, covered tightly with plastic wrap.
Use a sharp serrated knife: A serrated knife cuts through the tortilla cleanly without tearing it or squishing the filling out the sides, and wiping the blade between cuts keeps each slice looking sharp.
Flash-freeze for storage: Freeze pinwheels on a baking sheet until firm, then transfer to containers so they don't stick together, and you can grab just a few at a time instead of defrosting the whole batch. Thaw in the fridge overnight.

Nutrition

Calories: 112kcal | Carbohydrates: 5g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
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