Mexican Chicken Pinwheels Recipe
These easy, make-ahead Mexican Chicken Pinwheels are filled with taco-seasoned creamy chicken, cheese, and veggies, all rolled up in soft tortillas. Perfect for parties or appetizers!
Ingredients
- - 1 block 8 oz cream cheese, room temperature
- - 1/4 cup sour cream
- - 2 tbsp taco seasoning
- - 1 cup Colby cheese shredded
- - 1 cup cooked chicken shredded
- - 1/2 cup corn kernels
- - 1/3 cup cilantro chopped
- - Salt to taste
- - 1/2 red bell pepper sliced
- - 1/2 green bell pepper sliced
- - 5 flour tortillas 10-inch
Instructions
- In a large bowl, combine cream cheese, sour cream, taco seasoning, and shredded cheese.
- Add shredded chicken, corn, Colby cheese, cilantro, and mix well. Taste and adjust salt if needed.
- Place one tortilla on a cutting board and spread about 1/6 of the mixture evenly on top.
- Roll up tightly and place on a plate. Cover with plastic wrap.
- Repeat with the remaining tortillas until all the mixture is used.
- Refrigerate for at least 2 hours or overnight.
- Slice into 1-inch pinwheels and serve with guacamole, pico de gallo, salsa, or additional sour cream.
Notes
- For extra flavor, you can add diced jalapeños or black beans to the mixture.
- Use whole wheat tortillas or low-carb tortillas as a healthier alternative.
- These pinwheels can be made a day ahead for convenience—just slice them before serving.