Chicken Taco Mexican Pinwheels
These chicken taco Mexican pinwheels are your go-to for any occasion—easy to prepare, bursting with creamy, taco-seasoned goodness, and wrapped in a tortilla for perfect bite-sized enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 12 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 cups shredded chicken (cooked and seasoned with 1.5 tbsp taco seasoning)
- 1 1/2 cups shredded Mexican cheese blend
- 10 oz can diced tomatoes with green chiles, very well drained
- 1 1/2 tsp garlic, finely minced
- 5 green onions, thinly sliced
- 3/4–1 cup cilantro, finely chopped (adjust to taste)
- 8 burrito-sized flour tortillas
- Fresh minced cilantro, for garnish (optional)
Instructions
- In a large mixing bowl, combine softened cream cheese and sour cream until smooth. Add shredded chicken seasoned with taco seasoning, shredded Mexican cheese, well-drained diced tomatoes with green chiles, minced garlic, sliced green onions, and chopped cilantro. Mix until evenly combined.
- Lay a flour tortilla flat on a work surface. Spread about 1/4 cup of the filling evenly over the tortilla, leaving a 1/2 to 1-inch border around the edges. Starting from the bottom edge, tightly roll up the tortilla like a cigar. Place seam side down on a cutting board or baking sheet. Repeat with remaining tortillas and filling.
- Refrigerate rolled tortillas for at least 30 minutes to firm up. They can also be chilled for several hours or overnight.
- Before serving, use a sharp knife to slice each roll into 1-inch pinwheels. Arrange on a platter and garnish with fresh minced cilantro if desired. Serve immediately.
Nutrition
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg