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 Recipe
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.
How to Make the Best Chicken Taco Pinwheels Recipe
While these pinwheels are simple to make, there are a couple of things to note.
- Ingredients you'll need to make Chicken Taco Pinwheels recipe: Chopped fully cooked rotisserie chicken, plain cream cheese, salsa or picante sauce, taco seasoning, sour cream, salt, granulated garlic, lemon pepper. shredded colby jack or pepper jack cheese, cilantro, green onions and burrito size flour tortillas.
- I highly recommend that you start with a quality burrito-size wrap. A lesser quality and they will crack and split when rolling. Use a trusted brand or homemade, for the best result.
- When whipping the cream cheese, continue to beat until the cream cheese has fully combined with the other ingredients and no lumps remain.
- I use rotisserie chicken for this recipe, but please note that you can use leftover baked chicken or poached chicken, if you prefer.
- Allow ample time for the pinwheels to chill in the refrigerator 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.
- Prepared chicken taco pinwheels can be made one day in advance and placed into an airtight container. If sliced, stack with wax paper between layers to prevent sticking.
- Store leftover chicken pinwheels for up to 3 days in the refrigerator.
More Southern Style Pinwheel Recipes to Make
There's something about pinwheels that everyone loves to eat. You can begin with tortilla wraps as in this recipe, using crescent rolls, pizza dough and more. A few more pinwheels recipes you may like to try:
- Chicken Bacon Ranch Pinwheels feature that triple threat flavor combination that you'll love.
- Bacon Spinach Crescent Pinwheels can be served as an appetizer, at tea time or for brunch.
- Cheesy Sausage Biscuit Pinwheels are made with homemade biscuit dough.
- Sundried Tomato Fontina Puff Pinwheels are made with frozen puff pastry making assembling a cinch.
- 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 tablespoon taco seasoning
- 1 teaspoon salt
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon lemon pepper
- 2-3 cups chopped cooked chicken
- 1 cup shredded sharp cheddar cheese
- ⅓ cup chopped green onion
- 2 tablespoon 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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Teresa
Family favorite!
Melissa
I'm so happy to hear it, thanks!
Sarsh
This is a great recipe. Perfect make ahead. I used rotisserie breast meat… no other changes . Rave reviews
Melissa
Thank you!
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.