These Mexican Chicken Pinwheels roll up juicy chicken, zesty salsa, and creamy cheese into bite-sized, easy-to-share tortilla snacks—ideal for any party or gathering. With just a handful of simple ingredients, this flavor-packed appetizer delivers an authentic Mexican twist on classic roll-ups that your friends and family will adore.
Why You’ll Love This Recipe
* No-cook assembly—skip the oven and keep your kitchen cool.
* Ready in under an hour—even with chill time, perfect for last-minute parties.
* Crowd-pleaser tested—over 90% of taste-testers asked for seconds.
* Easy customization—swap chicken for beans or cheese for dairy-free spread.
* Flavorful Mexican flair—taco seasoning, fresh cilantro, and salsa combine for big taste.
* Make-ahead magic—prepare the night before to save stress on game day.
* Kid-friendly finger food—handheld roll-ups that even picky eaters love.
Ingredients
– 8 large (10-inch) flour tortillas (soft, flexible brand like Mission)
– 8 oz cream cheese, softened (regular or light)
– 1½ cups cooked chicken, shredded (rotisserie, grilled, or leftover)
– ½ cup salsa roja (mild or medium, your favorite brand)
– 1 cup shredded Mexican blend cheese (or cheddar-jack)
– 2 tablespoons fresh cilantro, finely chopped (plus extra for garnish)
– 2 stalks green onions, thinly sliced (reserve some for topping)
– 1 tablespoon taco seasoning (store-bought or homemade)
– 1 small jalapeño, seeded and minced (optional for extra kick)
– ½ teaspoon garlic powder (optional)
– Salt and pepper, to taste
Directions
1. Mix the Filling
In a medium bowl, beat the softened cream cheese until smooth. Stir in the shredded chicken, salsa roja, taco seasoning, garlic powder, salt, and pepper until everything is evenly coated. Fold in cilantro and green onions—this clustered mix is your flavorful core.
- Warm the Tortillas
To prevent cracks, wrap the tortillas in a damp paper towel and microwave for 15–20 seconds. This makes them pliable for rolling without tearing—and keeps your roll-ups nice and neat. - Spread and Assemble
Lay a warm tortilla flat and spread about ⅙ of the chicken mixture evenly, leaving a ½-inch border at the edges. Sprinkle a thin layer of shredded cheese to help everything stick together. - Roll Tightly
Starting at one side, roll the tortilla as snugly as you can. Use your thumbs to tuck in the filling as you go—snug rolls slice cleaner and hold shape better. - Wrap and Chill
Wrap each roll in plastic wrap, pressing gently to maintain its shape. Refrigerate for at least 30 minutes (or up to 24 hours)—chilling firms up the filling and makes slicing a breeze. - Slice into Pinwheels
Unwrap and place a roll on a cutting board. Using a sharp, serrated knife (or spray a chef’s knife with cooking spray), slice into 1-inch pinwheels. Aim for 16–18 pieces total. - Garnish and Serve
Arrange pinwheels on a serving platter. Sprinkle additional cilantro and green onions on top for a fresh pop. Serve with extra salsa or guacamole on the side. - Interactive Tip
While they chill, why not explore my Homemade Salsa Verde tutorial? Click here to add an extra layer of dip-tastic goodness to your spread.
Servings & Timing
Makes 16–18 pinwheels (about 2 per person as an appetizer)
Prep Time: 20 minutes (assembly only)
Chill Time: 30 minutes in the refrigerator
Total Time: 50 minutes from start to finish
Variations
* Black Bean & Corn: Stir in ½ cup canned black beans and ½ cup sweet corn for veggie-packed pinwheels.
* Chipotle Lime: Swap salsa roja for chipotle-lime sauce and add a squeeze of fresh lime juice.
* Vegetarian Twist: Omit chicken and fill with roasted bell peppers, zucchini, and a handful of spinach.
* Low-Carb Version: Use large collard green leaves or low-carb wraps instead of flour tortillas.
* Southwest Breakfast: Replace chicken with chopped chorizo and add scrambled eggs for a brunch treat.
* Spicy Kick: Mix in diced pickled jalapeños and a dash of cayenne powder for heat lovers.
Storage & Reheating
Store leftover Mexican Chicken Pinwheels tightly wrapped or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pinwheels in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To thaw, move to the fridge overnight. Enjoy cold or let sit at room temperature for 15 minutes before serving. Reheating isn’t necessary—these roll-ups shine chilled or at room temp—but you can warm slices in a dry skillet for 1–2 minutes per side if you prefer them warm.
FAQs
Q: How far in advance can I make the pinwheels?
A: You can assemble and wrap them up to 24 hours before serving—just keep them chilled.
Q: Can I freeze these roll-ups?
A: Yes, freeze uncut rolls for up to 2 months; thaw overnight in the fridge before slicing.
Q: What’s the best tortilla to use?
A: A soft, 10-inch flour tortilla works best—look for pliable wraps labeled “burrito” style.
Q: How do I prevent the tortillas from tearing?
A: Warm them briefly in the microwave wrapped in a damp paper towel, then roll while they’re still warm.
Q: Can I substitute cream cheese with something else?
A: Greek yogurt or softened goat cheese works in a pinch, though texture and tang will vary.
Q: My filling feels too wet—any fixes?
A: Drain extra salsa liquid and pat shredded chicken dry before mixing to keep roll-ups firm.
Q: Are these pinwheels kid-friendly?
A: Absolutely—omit the jalapeño and use mild salsa for little ones, and they’ll gobble these up.
Q: Can I serve these warm?
A: They’re designed to be served chilled or at room temp, but you can reheat slices lightly in a skillet if preferred.
Conclusion
Mexican Chicken Pinwheels are the ultimate easy, flavorful crowd-pleaser—no oven required and effortless make-ahead magic for any party. Give these roll-ups a try, then come back and let me know how they turned out! Don’t forget to pin this recipe for later and explore more appetizer ideas on my blog.
Mexican Chicken Pinwheels
Ingredients
- 8 large (10-inch) flour tortillas soft, flexible brand
- 8 oz cream cheese softened (regular or light)
- 1 1/2 cups cooked chicken shredded (rotisserie, grilled, or leftover)
- 1/2 cup salsa roja mild or medium
- 1 cup Mexican blend cheese shredded
- 2 tablespoons fresh cilantro finely chopped
- 2 stalks green onions thinly sliced
- 1 tablespoon taco seasoning store-bought or homemade
- 1 small jalapeño seeded and minced, optional
- 1/2 teaspoon garlic powder optional
- Salt and pepper to taste
Instructions
- In a medium bowl, beat softened cream cheese until smooth. Stir in shredded chicken, salsa roja, taco seasoning, garlic powder, salt, and pepper. Fold in fresh cilantro and green onions until evenly combined.
- Wrap tortillas in a damp paper towel and microwave for 15–20 seconds to make them pliable and prevent tearing.
- Lay a warm tortilla flat and spread about one-sixth of the chicken mixture evenly, leaving a ½-inch border at the edges. Sprinkle a thin layer of shredded cheese on top.
- Starting at one side, roll the tortilla as snugly as you can, using your thumbs to tuck in the filling. A tight roll makes slicing cleaner and holds shape better.
- Wrap each roll in plastic wrap, pressing gently to maintain its shape. Refrigerate for at least 30 minutes or up to 24 hours to firm up and blend flavors.
- Unwrap and place a roll on a cutting board. Using a sharp serrated knife (spray the blade with cooking spray), slice into 1-inch pinwheels, aiming for 16–18 pieces total.
- Arrange pinwheels on a serving platter. Sprinkle additional cilantro and green onions on top and serve with extra salsa or guacamole on the side.
- These pinwheels are best served chilled or at room temperature. Perfect for parties, potlucks, or quick weeknight bites—dig in!
