Mexican Chicken Pinwheels
These Mexican Chicken Pinwheels feature a creamy, flavorful chicken filling with jalapeños and cilantro wrapped in a soft tortilla—perfect for parties, snacks, or easy appetizers!
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
Feel free to swap in goat cheese or add black beans for extra texture. These pinwheels can be made a day ahead and stored in the fridge.
Nutrition
Calories: 95kcal
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