Pinwheels are one of my favorite appetizers to bring to a party. They are easy to make-ahead the day before so they are ready whenever I need them. These Chicken Taco Tortilla Pinwheels are one of the most popular and requested recipes at any party or gathering. They are stuffed full of flavor with savory chicken, cheese, salsa, black beans, and corn in a taco-flavored sour cream and cream cheese filling. Just mix all the ingredients together, spread on tortillas, and then roll them up. Ready to slice and serve for any occasion!

Ingredients

• Flour Tortillas– Look for 8″ tortillas sometimes labeled “burrito” tortillas.
• Cream cheese and Sour Cream– This is what makes the filling and helps hold it all together. Soften the cream cheese so that it is easier to spread on the tortilla.
• Chicken– I always have some Crock Pot Shredded Chicken in my freezer ready for recipes like this. You can easily use rotisserie chicken too.
• Cheese– Cheddar, Mexican Blend Shredded Cheese, or Colby tastes great for these roll-ups.
• Salsa– This helps add a little moisture and texture to the filling. Choose any level of heat you prefer. You could even use Rotel as a substitute. Be sure to drain the salsa if it is too watery to prevent it from making the tortilla soggy.
• Black Beans and Corn– You can switch this up and add any bean or veggie fillings you like such as peppers or onions. I went with the classics for the ones in the pictures.
• Taco Seasoning– Homemade or pre-made works just fine for this recipe.
• Cilantro or Green Onion– A little hint of green herbs will add some vibrant color and also flavor.

Instructions

This appetizer is easy to make. All you have to do is:

1. Make the filling- Start by making the cream cheese extra creamy. I like to do this by mixing it with a hand mixer or whipping it by hand until it’s extra smooth. Then stir in all the filling ingredients until it is all mixed together.
2. Assemble the pinwheels– Add a scoop of the filling over a tortilla and spread it out. A spatula or the back of a spoon will make this easier to spread. Take one side and tightly roll up the tortilla. Then wrap the tortillas in plastic wrap and refrigerate for at least one hour to help the filling mixture firm up.
3. Cut and serve– Once the tortillas are cold and firm, they are ready to cut. I found that a serrated knife made it easier to cut into the tortilla. You will have around 8 slices per tortilla. Serve and enjoy!

• See the printable recipe card below for more detailed instructions.

Make Ahead Option

These rollups are a great appetizer to make ahead! Allowing the tortillas to get cold will help them stay firm and keep their circular shape. All you need to do is mix the filling, roll up the tortillas, and wrap them in plastic wrap. Refrigerate at least one hour or up to 24 hours ahead of time. Slice them when you are ready to serve.

How to Serve Taco Pinwheels

• Appetizer: Place these on a platter and dip them in salsa, guacamole, or sour cream for a tasty party appetizer.
• Snack: These would make the perfect after-school snack for kids.
• Lunch: Each of these pinwheels is packed with protein and veggies, making is a filling lunch to add to your lunchbox.