Mexican Pinwheels Recipe – Mexican Special
Mexican Pinwheels are delightful bite-sized tortilla rolls featuring a creamy, savory spiced cream cheese filling—often mixed with salsa, taco seasoning, shredded cheese, and veggies or chicken. These make-ahead appetizers are rolled tightly in flour tortillas, chilled until firm, and then sliced into colorful pinwheels that are fun to serve and easy to enjoy.
- Prep Time15 min
- Cook Time4 hr
- Total Time4 hr 15 min
Mexican Pinwheels Ingredients:
- 1/2 cup softened cream cheese
- 1/2 cup sour cream
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- A pinch of Aleppo pepper
- 5 sun-dried tomato tortilla wraps
- 1/2 cup diced tomatoes with green chilies (drained)
- 8 ounces shredded Cheddar cheese
- 8 ounces grilled chicken breast strips
- 1/2 cup guacamole (optional, as needed)
How To Make Mexican Pinwheels
Combine cream cheese, sour cream, smoked paprika, onion powder, and Aleppo pepper in a small bowl.
Place tortillas on a flat surface. Spread the cream cheese mixture evenly over each tortilla. Divide the RO*TEL, Cheddar cheese, chicken strips, and guacamole evenly among the tortillas.
Roll up the tortillas tightly to form pinwheels. Refrigerate for at least 4 hours. Slice into 1-inch rounds before serving. Enjoy!
Recipe Notes:
Chill Before Slicing: Refrigerate the rolled tortillas for at least an hour (or overnight) so they firm up and slice cleanly.
Adjust Heat: Modify the spice level by tweaking the salsa, adding jalapeños, or using mild or hot taco seasoning.
Serve with Dips: These pinwheels pair nicely with salsa, guacamole, sour cream, or creamy dips for extra flavor variety.
Customize Fillings: Add extras like diced bell peppers, shredded chicken, black beans, or cilantro to tailor them to your taste.
Storage Tip: Keep pinwheels in an airtight container in the fridge for up to 3 days—ideal for prepping ahead for parties.
