These Easy Chicken Taco Pinwheels are consummate party food. They're ideal for serving as an appetizer, for between meal snacking or make-ahead holiday and game day starters.
Easy Chicken Taco Pinwheels
When it comes to finger foods, my family flips for these pinwheels as a casual meal or weekend grazing. This recipe is one more way to use those beloved Costco rotisserie chickens that seem to always find their way into my cart. They're so simple to turn into a variety of dishes to enjoy. Whether we're in the mood for white chicken enchiladas or barbecue chicken french bread pizza, those chickens can be a lifesaver for busy day meals. It works like a charm for these handheld snacks, too.
Helpful Tips for Making Chicken Pinwheels
While these pinwheels are simple to make, there are a couple of things to note.
- Start with a quality burrito-size wrap to prevent them from cracking or splitting when rolling.
- When whipping the cream cheese, continue to beat until the cream cheese has fully combined with the other ingredients.
- I use rotisserie chicken for this recipe but, you can use leftover baked chicken or poached chicken, if you prefer.
- Allow ample time for the pinwheels to chill before attempting to slice. You can place into the freezer for 10-15 minutes prior to slicing to help the pinwheels maintain their shape.
- When slicing, use a super sharp knife and reshape as needed. It's helpful to do this in advance and arrange on a serving platter. Cover and chill until serving.
- I highly recommend serving these with a side of homemade guacamole or pico de gallo.
- You may also enjoy this recipe for Italian Pinwheels from Tornadough Ali.
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Helpful Kitchen Items:
Easy Chicken Taco Pinwheels
Ingredients
- 2 8 oz blocks cream cheese softened
- ⅔ cup thick salsa or picante sauce (Use mild, medium or hot, your preference)
- ½ cup sour cream
- 2 Tbsp taco seasoning
- 1 tsp salt
- 1 tsp granulated garlic or garlic powder
- ½ tsp lemon pepper
- 2-3 cups chopped cooked chicken
- 1 cup shredded sharp cheddar cheese
- ⅓ cup chopped green onion
- 2 Tbsp chopped cilantro
- 6 extra large burrito size tortillas
- salsa, pico de gallo, sour cream, guacamole for serving optional
Instructions
- Using an electric mixer on medium-high whip together the cream cheese, salsa, sour cream, taco seasoning, salt, garlic and lemon pepper until fully blended.
- To the bowl add chicken, cheese, green onion and cilantro. Mix well by hand.
- Divide the mixture evenly among tortillas leaving a ½ inch order all around. Roll from the widest side ending seam side down. Shape firmly by hand.
- Wrap in plastic wrap and chill for 4 hours or overnight.
- To serve: Use a sharp knife to slice each tortilla into 8 even pinwheels. (Yield may vary depending on how you slice the tortillas)
- May serve with a side of salsa, guacamole or pico de gallo, if desired.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Bella
Do you have to use sour cream in when mixing the ingredients together? I have several family members that don't like sour cream.
Melissa
You may be able to replace it with unflavored greek yogurt or crema. Otherwise, it does add to the creaminess of the filling.
Marri
Can I substitute can chicken for chicken breast
Melissa
You could, sure.
Suzanne
Can these be frozen?
Melissa
Hi Suzanne, it's a great question. I typically make these and serve them. While they do fine in the fridge for make-ahead assembly, I'm not sure they would do well when frozen. If you try it, let us know how it goes.
Kimberly Yarbrough
This is delicious and I'll be making again! I used the garlic salt, but will use garlic powder instead next time. Pretty salty and I'm a saltaholic!
Melissa
Salt is subjective, you can always adjust to your taste. I highly recommend not omitting the salt in any recipe, unless you have health issues, of course.
Laura
Can you tell me what wraps will not get soggy or dry tasting? 🙂
Melissa
I typically use whatever is on sale. La Banderita, Mission or Chi Chi's usually all perform well.
Mark111757
Looks really good but where is a link to a printable recipe. Thank you
Melissa
In the recipe template.
Tiffany
I wanted to try to bring these to a softball tournament for quick snacks for the kids. Do these need to be refrigerated or can they be kept cold in a cooler?
Melissa
Make sure you have them chilled thoroughly, before transporting. They will be fine in a cooler packed with ice.
Betty
In the pic the chicken looks shredded , but in recipe it says chopped , plz help
I think shredded would work better
I wanted to ask u bout the pic and recipe plz let me know ASAP as I want to make these
Thank You
Betty
Melissa
The picture is showing roughly chopped chicken. Either way is fine, you can do whatever you prefer.
Darlene
Your recipes are absolutely great! Thank you so much for sharing them!
Melissa
Thank you so much!
Pattyjune
Do you have a vegetarian recipe for these or something very similar. My granddaughter is vegetarian and it’s always difficult to cook two different meals I’d like something that I can alter the ingredients. Thank you for your wonderful recipes
Melissa
You could likely adapt this omitting the chicken.