Easy Taco Chicken Pinwheels are going to be your new favorite appetizer! They are loaded with chicken, bell pepper, green onion, and cilantro. All rolled up with taco-seasoned cream cheese spread to hold it together. Perfect for the holidays or a Super Bowl party!
If you are looking for a tasty appetizer, I’ve got you covered with Taco Chicken Pinwheels! Not only do they make a great appetizer for game day and holidays, but they’re also wonderful for lunch or dinner along with a side salad or veggies. It would even be great to pack in work or school lunches for the kids.
They’re packed with chicken, veggies, cheddar cheese, and a flavorful cream cheese mix. Best of all, they’re compact and don’t have to be cooked. Just assemble, slice, serve, and enjoy!
Why you should make this recipe
- So tasty & satisfying: These pinwheels are colorful and festive and the flavors are incredible. They’re pretty addicting and very filling!
- Great to make ahead: This pinwheel recipe is super easy to make and works great for meal prep or a make-ahead snack. Roll these up and let them chill in the fridge for at least 1 hour and until you’re ready to serve.
- Feeds a crowd: This appetizer is always a big hit! It’s a guaranteed crowd-pleaser and an instant family favorite. If you’re hosting a large party, be sure to make a double batch – these disappear quickly!
Only simple, budget-friendly ingredients are needed to make this pinwheels recipe. Here’s the lineup:
- Cream cheese: You can use regular or light, just be sure it is fully softened, so it mixes easily with the other ingredients.
- Sriracha sauce: Adds a little kick of spice.
- Chicken: To give these pinwheels a major protein boost, they are filled with plenty of chopped cooked chicken. Use rotisserie chicken or leftover chicken.
- Shredded cheese: We really like shredded cheddar cheese in these, but feel free to swap it out for different varieties. A Mexican blend, Monterrey Jack, Colby, or Pepper Jack are all good choices.
- Taco seasoning: You can use homemade taco seasoning or store-bought. Use “mild” if kids will be eating these.
- Tortillas: You’ll want to use 4 large burrito-size tortillas to hold all of the delicious fillings.
- Veggies: A combination of chopped red bell pepper, sliced green onion, and chopped fresh cilantro add color, flavor, and freshness to these roll-ups.
How to make this chicken pinwheels recipe
Let’s walk through the steps for making taco pinwheels. It’s easier than you think! Here’s the simple method:
- Add ingredients to the bowl: In a mixing bowl, add the cream cheese, Sriracha, cooked chicken, and cheese.
- Add seasoning: Season with the taco seasoning, plus salt and pepper to your taste, and mix well to combine.
- Spread mixture on tortilla: Lay a tortilla on a clean platter or chopping board and spread with 1/4 of the chicken mixture. Sprinkle with the finely chopped bell pepper, green onions, and cilantro.
- Form pinwheels: Roll tight and shape by hand, then wrap each in cling film. Refrigerate for 1 hour. Use a very sharp chef’s knife to slice into 1-inch pinwheels.
- You can make these as mild or as spicy as you like by using more Sriracha sauce, “hot” taco seasoning, or even adding some minced jalapeño.
- To make these lower in calories and fat, you can use low-fat cream cheese. They may not have quite the richness, but they will still be very tasty.
- Before starting this recipe, make sure the cream cheese is soft, so it mixes well with the other ingredients and spreads easily over the tortillas. Soften the cream cheese by letting it sit at room temperature, or microwave it in 15-second intervals.
Frequently asked questions
Yes, chicken pinwheels are a great recipe to prep in advance. They need to be refrigerated for at least an hour anyway. Just leave them wrapped tightly in the plastic wrap and slice them right before serving.
To cut the pinwheels, first, roll the tortillas as tight as possible, wrap them in plastic wrap, and refrigerate them for at least an hour. Once they are chilled, unwrap them and use a sharp knife to slice each one.
To ensure your cream cheese will not make the pinwheels soggy, dry the veggies well before sprinkling them onto the tortilla.
Yes, the cream cheese filling will harden a bit, which keeps all the ingredients rolled up as you cut them into slices.
You can make these pinwheels up to a day in advance. Just leave wrapped tightly in the plastic wrap and slice it right before serving. Store any leftovers in an airtight container in the fridge for up to 2 days.
MORE APPETIZER RECIPES TO TRY
- Chili Cheese Dip
- Easy Taco Dip
- Crispy Baked Coconut Shrimp
- Olive Coated Cheeseball
- Buffalo Chicken Meatballs
- Roasted Red Pepper Hummus
- How to Make a Cheese Board
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Taco Chicken Pinwheels
- 8 oz cream cheese at room temp
- 2-4 tbsp Sriracha sauce or to taste
- 1 1/2 cups chopped cooked chicken
- 1/2 cup shredded cheddar cheese
- 1 tbsp taco seasoning
- Kosher salt and pepper to taste
- 4 large burrito-size tortillas
- 1 red bell pepper seeded and finely chopped
- 4 green onions finely sliced
- A handful of fresh cilantro finely chopped
- OPTIONAL: Lime wedges to serve
- In a mixing bowl, add the cream cheese, Sriracha, cooked chicken and cheese.
- Season with the taco seasoning, plus salt and pepper to your taste and mix well to combine.
- Lay a tortilla on a clean platter or chopping board and spread with 1/4 of the chicken mixture. Sprinkle with the finely chopped bell pepper, green onions and cilantro.
- Roll tight and shape by hand, then wrap each in cling film. Refrigerate for 1 hour. Use a very sharp chef’s knife to slice into 1 inch pinwheels.
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