Description
Delicious and easy-to-make Mexican Chicken Pinwheels featuring a creamy blend of shredded chicken, cheeses, salsa, and spices, all rolled in soft flour tortillas. Perfect as a no-cook party appetizer or a quick snack, these flavorful pinwheels can be prepared ahead and served chilled or at room temperature.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup thick and chunky salsa
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Assembly
- 5 large flour tortillas (10-inch size)
Instructions
- Prepare the filling: In a large bowl, combine the softened cream cheese, shredded chicken, shredded cheese, salsa, chopped cilantro, garlic powder, chili powder, salt, and pepper. Mix thoroughly until the mixture is creamy and well blended.
- Assemble the pinwheels: Lay out one flour tortilla on a flat surface. Spread a generous and even layer of the chicken mixture over the tortilla, leaving a small border around the edges to prevent spillage.
- Roll the tortillas: Tightly roll the tortilla starting from one edge to the other, ensuring the filling stays compact inside. Repeat this process for all tortillas until the filling is used up.
- Chill the rolls: Wrap each rolled tortilla tightly in plastic wrap. Refrigerate the wrapped rolls for at least 1 hour to firm up, which will make slicing easier and help flavors meld.
- Slice and serve: Remove the rolls from the refrigerator, unwrap, and slice each into 1-inch thick pinwheels using a sharp knife. Arrange the pinwheels on a platter and serve chilled or at room temperature.
Notes
- Use thick salsa to prevent the filling from becoming too wet and soggy.
- For quicker preparation, rotisserie chicken or canned chicken can be substituted for cooked chicken breast.
- These pinwheels are ideal for party platters, snacks, or meal prep as they hold well when refrigerated.
