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These Mexican Chicken Pinwheels are the easiest appetizer you’ll serve, packing creamy chicken, spicy jalapeños, and fresh cilantro into a tortilla roll-up that disappears off the platter.
Why You’ll Love This Recipe
- No oven required—just roll, chill, and slice.
- Ready in under 45 minutes—great for last-minute gatherings.
- Kid-approved snack—my grandkids can’t get enough!
- Adjustable heat—mild to fiery, depending on how many jalapeños you add.
- Make-ahead friendly—prep today, enjoy tomorrow without stress.
- Customizable for dairy-free or gluten-free diets.
- Perfect for parties, potlucks, and lunchboxes.
- Minimal cleanup—one bowl, one knife, one cutting board.
- Budget-friendly—stretch a pack of tortillas and a cup of chicken into 24 bite-sized delights.
Ingredients
- 8 large flour tortillas (10-inch burrito size; gluten-free corn tortillas work too)
- 8 oz cream cheese, softened (Philadelphia brand is a classic)
- 1 cup cooked chicken, shredded or diced (rotisserie chicken is a time-saver)
- 1/2 cup shredded cheddar cheese (or pepper jack for extra kick)
- 1–2 jalapeños, seeded and finely chopped (adjust to taste)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (adds lovely depth)
- 1/4 tsp chili powder
- Salt and pepper, to taste
- Optional: 1/4 cup diced red bell pepper (for a pop of color)
Directions
- Make the filling
In a medium bowl, beat the softened cream cheese until silky. Stir in chicken, cheddar, jalapeño, cilantro, cumin, smoked paprika, and chili powder. Season with salt and pepper. (Pro tip: scrape down the sides to avoid little cream cheese lumps.) - Warm the tortillas
Briefly heat each tortilla in a dry skillet or microwave for about 10 seconds—this makes them pliable and prevents cracking. - Spread the mixture
Lay a tortilla flat and spread roughly 1/3 cup of filling evenly, leaving a 1/2-inch border so nothing oozes out. - Roll it up
Fold in the short edges slightly, then roll the tortilla tightly from one long side to the other, squeezing gently as you go to keep everything snug. - Wrap and chill
Wrap each roll snugly in plastic wrap. Chill in the fridge for at least 30 minutes—this helps the filling firm up and makes slicing neat. - Slice into pinwheels
Unwrap the rolls and use a sharp serrated knife to cut each into 1-inch rounds. Aim for about 24 pinwheels. - Serve with flair
Arrange the pinwheels on a platter, sprinkle with extra cilantro, and offer salsa, guacamole, or sour cream on the side.
Servings & Timing
Makes about 24 pinwheels
Prep Time: 15 minutes (including cheese softening and chicken shredding)
Chill Time: 30 minutes for firm, clean slices
Total Time: 45 minutes from start to finish
Variations
- Swap in goat cheese for a tangy twist.
- Use spinach or tomato-basil tortillas for vibrant color.
- Stir in black beans or corn for extra texture and fiber.
- Replace chicken with turkey or ham slices for a deli-style version.
- Add chipotle peppers in adobo for smoky heat.
- Toss in taco seasoning instead of cumin and chili powder for a classic taco vibe.
Storage & Reheating
Store pinwheels in an airtight container in the fridge for up to 3 days—ideal for meal prep. For longer storage, layer pinwheels between parchment paper and freeze for up to 1 month; thaw overnight in the refrigerator. These bites are best served at room temperature, but if you crave a warm little bite, zap them in the microwave for 10–15 seconds on low.
FAQs
Q: Can I use rotisserie chicken?
A: Absolutely—rotisserie cuts your prep time and adds extra flavor.
Q: How do I make this gluten-free?
A: Swap flour tortillas for certified gluten-free or corn tortillas—just handle corn ones gently.
Q: Can I prepare these a day ahead?
A: Yes! Chilling them overnight actually improves sliceability and flavor melding.
Q: What if I don’t like spice?
A: Omit jalapeño seeds or swap for milder poblano or bell pepper.
Q: Is there a dairy-free option?
A: Use vegan cream cheese and skip the cheddar, or try a dairy-free shredded cheese.
Q: How do I avoid soggy tortillas?
A: Pat tortillas dry if they feel damp, and don’t overfill to prevent moisture leaks.
Q: Can I double the recipe?
A: Sure—just scale up ingredients and use a larger bowl for mixing.
Q: Which knife slices best?
A: A serrated bread knife gives the cleanest cuts without dragging the filling.
Conclusion
These Mexican Chicken Pinwheels bring fiesta energy to any gathering—creamy, savory, and just the right amount of kick. They’re foolproof for parties or easy snacks when you’re craving something flavorful. Give them a whirl, share your favorite twist in the comments, and be sure to explore more snackable roll-up recipes here!
Mexican Chicken Pinwheels
Ingredients
- 8 large flour tortillas 10-inch, warmed
- 8 oz cream cheese softened
- 1 cup cooked chicken shredded or diced
- 1/2 cup shredded cheddar cheese or pepper jack
- 1-2 jalapeños seeded and finely chopped
- 1/4 cup fresh cilantro chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1/4 cup diced red bell pepper optional for color
Instructions
- In a medium bowl, beat the softened cream cheese until smooth, then stir in the shredded chicken, cheddar cheese, jalapeño, cilantro, cumin, smoked paprika, and chili powder.
- Add salt and pepper to your liking, giving the mixture a final stir to blend all those flavors.
- Lay each tortilla flat and spread about 1/3 cup of filling evenly, leaving a small border around the edges.
- Tightly roll each tortilla, then wrap snugly in plastic wrap to help them hold their shape.
- Place the wrapped rolls in the fridge for at least 30 minutes, allowing the filling to firm up for clean slices.
- Unwrap and use a sharp serrated knife to cut each roll into 1-inch pinwheels.
- Arrange the pinwheels on a platter, garnish with extra cilantro, and serve with salsa or guacamole on the side.
Notes
Nutrition
