Mexican Pinwheels

These Mexican pinwheels are loaded with cream cheese, chicken, and taco-seasoned filling with pops of colorful, crisp bell peppers in every bite.

Why this recipe works

Pinwheel sandwiches are a crowd favorite for obvious reasons. Add shredded chicken, taco seasoning, and crisp bell peppers and you’ll be hooked on these Mexican pinwheels. You can never go wrong with a touch of Mexican-inspired flair. 

These bite-sized appetizers are super easy to prepare and are a nice switch-up from your classic deli meat pinwheels. It’s a good thing this recipe makes enough for a crowd because they fly off the table quickly!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN –  Feel free to shred a premade rotisserie chicken from the grocery store if that’s easier for you.

VEGGIES – It’s important to not over-stir the mixture containing the red pepper and green onions as you don’t want to crush them with repeated heavy, stirring. It’s easiest to use a soft silicone spatula instead of a wooden spoon, as it is more gentle on the ingredients. 

TORTILLAS – 10-inch burrito-style flour tortillas are your best bet for this recipe. Corn tortillas simply won’t hold the mixture without breaking apart. 7-inch tortillas will also work, but you will need more than 8 of them to use up the filling. Flavored tortillas are also great for these such as jalapeno cheddar or sun-dried tomato wraps.

How to Make Mexican Pinwheels

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Using a handheld mixer, beat together the cream cheese, sour cream, and taco seasoning in a large mixing bowl until well combined.
2. Fold in the shredded chicken and Mexican cheese.
3. Fold in all but ¼ cup of the red bell pepper and all but 1 tablespoon of the green onion (these will be used later).
4. Place the filling in the refrigerator for 2 hours to allow the flavors to intensify.
5. Lay a tortilla on top of a large piece of plastic wrap (the plastic wrap needs to be slightly bigger than the tortilla).
6. Dollop just over 1/2 cup of the filling onto the tortilla. I scooped 3 scoops of the filling using a 3-tablespoon cookie dough scoop.
7. Using the back of a spoon, evenly spread the filling over the tortilla, stopping just shy of the edges.
8. Sprinkle a heaping 1 teaspoon of the remaining diced red pepper and a pinch of green onion over the filling.
9. Using the plastic wrap as your guide and starting at the end nearest you, tightly roll the tortilla to create a 2-inch roll. Repeat this process with the remaining tortillas.
10. Place the rolls in the refrigerator for 20 minutes to firm them up.
11. When ready to serve, cut 1 1/2-inch slices (pinwheels) using a sharp chef’s knife, wiping the knife clean between each slice.
12. Place the pinwheels on a serving tray and garnish with the chopped cilantro.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve Mexican pinwheels on a platter with optional dips on the side such as salsa and guacamole, though they’re perfectly delicious all on their own. Keep the pinwheels chilled until served.

More Pinwheel Recipes

• Pizza Pinwheels
• Pinwheel Sandwiches
• Dill Pickle Pinwheels

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Mexican Pinwheels

A taco seasoned cream cheese mixture layered with diced bell peppers and shredded chicken make these Mexican pinwheels downright praise-worthy!

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Snack

Cuisine: American

Servings: 48 pinwheels

2 hours hrs 35 minutes mins

Calories: 57

Author: Amanda Davis

Ingredients

• ▢ 8 ounces cream cheese brick style, softened
• ▢ ½ cup full fat sour cream
• ▢ 2 Tablespoons taco seasoning
• ▢ 2 cups shredded chicken breast about 2 breasts
• ▢ 1 ¾ cups finely diced red bell pepper about 1 large bell pepper, divided
• ▢ 1 cup Mexican style shredded cheese
• ▢ ⅓ cup sliced green onions divided
• ▢ 8 flour tortillas 10 inch size/burrito style
• ▢ 1 Tablespoon chopped cilantro optional for garnish

Things You’ll Need

• ▢
  Large mixing bowl
• ▢
  Hand mixer
• ▢
  Plastic wrap

Before You Begin

• Feel free to shred a precooked rotisserie chicken from the grocery store if that’s easier for you.
• If you would like more spice, you can add a 1/8 teaspoon of dried chili pepper flakes to the cream cheese mixture.
• It’s important to not over-stir the mixture containing the red pepper and green onions as you don’t want to crush them with repeated heavy, stirring. It’s easiest to use a soft silicone spatula instead of a wooden spoon, as it is more gentle on the ingredients. 
• 10-inch burrito-style flour tortillas are your best bet for this recipe. Corn tortillas simply won’t hold the mixture without breaking apart. 7-inch tortillas will also work, but you will need more than 8 of them to use up the filling. Flavored tortillas are also great for these such as jalapeno cheddar or sun-dried tomato wraps.

Instructions

• Using a handheld mixer, beat together the cream cheese, sour cream, and taco seasoning in a large mixing bowl until well combined.
• Fold in the shredded chicken and Mexican cheese.
• Fold in all but ¼ cup of the red bell pepper and all but 1 tablespoon of the green onion (these will be used later).
• Place the filling in the refrigerator for 2 hours to allow the flavors to intensify.
• Lay a tortilla on top of a large piece of plastic wrap (the plastic wrap needs to be slightly bigger than the tortilla).
• Dollop just over 1/2 cup of the filling onto the tortilla (I scooped 3 scoops of the filling using a 3-tablespoon cookie dough scoop).
• Using the back of a spoon, evenly spread the filling over the tortilla, stopping just shy of the edges.
• Sprinkle a heaping 1 teaspoon of the remaining diced red pepper and a pinch of green onion over the filling, (this adds extra color and texture to your pinwheels when they are sliced).
• Using the plastic wrap as your guide and starting at the end nearest you, tightly roll the tortilla to create a 2-inch roll. Repeat this process with the remaining tortillas.
• Place the rolls in the refrigerator for 20 minutes to firm them up.
• When ready to serve, cut 1 1/2-inch slices (pinwheels) using a sharp chef’s knife, wiping the knife clean between each slice.
• Place the pinwheels on a serving tray and garnish with the chopped cilantro.

Expert Tips & FAQs

• This recipe will yield anywhere from 48-60 pinwheels, depending on how thick you slice them. Feel free to halve the recipe for less. 
• Make Ahead – Mexican Pinwheels are best eaten the day you make them as adding the filling to the tortilla too early will cause the pinwheel to become soggy. However, you can mix all the ingredients for the filling and refrigerate it for a day or two beforehand. On the day you plan to serve the pinwheels, add the filling to the tortilla and proceed with the rest of the directions.
• Storing – Leftovers can be stored in an air-tight container kept in the refrigerator for up to 2 days. Do note that the pinwheels may get soggy as they sit in the refrigerator.
• Vegetarian – You can make a vegetarian version by omitting the chicken and adding an additional yellow or orange bell pepper for color contrast. If omitting the chicken, you will need to increase the quantity of shredded cheese to 2 cups.
• Serve Mexican pinwheels on a platter with optional dips on the side such as salsa and guacamole.

Nutrition

Serving: 1pinwheel | Calories: 57cal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 80mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 0.3mg

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