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Plate of easy chicken taco pinwheels ready to serve

Easy Chicken Taco Pinwheels

These Easy Chicken Taco Pinwheels are creamy, flavorful, and customizable, making them the perfect finger food for parties and gatherings.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 8 pinwheels
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 16 ounces cream cheese, softened Use full-fat cream cheese for the best texture.
  • 2/3 cup thick salsa (mild, medium, or hot) Choose a thick salsa to avoid a watery filling.
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper seasoning
  • 2 to 3 cups cooked chicken, finely chopped Use shredded rotisserie chicken for speed.
  • 1 cup shredded sharp cheddar cheese Shred from a block for the best melting quality.
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 6 extra-large flour tortillas (burrito size)

Method
 

Preparation
  1. Beat cream cheese with salsa and sour cream until smooth and creamy.
  2. Add taco seasoning, salt, garlic powder, and lemon pepper and mix until combined.
  3. Fold in chopped chicken, shredded cheddar, green onions, and cilantro until evenly distributed.
  4. Lay tortillas flat and divide the chicken mixture between all six tortillas, spreading into a thin, even layer leaving a 1/2-inch border.
  5. Roll each tortilla tightly from the widest side into a log and place seam-side down.
  6. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serving
  1. Unwrap and slice each roll into 8 even pinwheels using a sharp knife.
  2. Arrange on a serving platter and serve chilled with salsa, guacamole, or pico de gallo for dipping.

Notes

These pinwheels are best eaten cold or slightly chilled. They can be prepared ahead of time for convenience.