Looking for an insanely tasty, crowd-pleasing appetizer that’s quick to make but packs mega flavor? You’ve got to try these Easy Mexican Chicken Pinwheels! Loaded with juicy shredded chicken, gooey melted cheese, zesty tomatoes and spices all rolled up in soft flour tortillas, they’re handheld bites of pure Tex-Mex deliciousness.
Whip up a batch of these chicken pinwheels for your next party, potluck or Taco Tuesday feast and watch them disappear in a flash. The best part? They’re so simple to assemble using shortcut ingredients, but you’d never guess it from their amazing flavor. Just mix, roll, chill, slice and serve for the perfect shareable snack or appetizer everyone will go loco for!
What Makes These Mexican Pinwheels So Irresistible:
- Insanely delicious combination of flavors and textures in every bite
- Packed with protein from chicken and cheese to keep you satisfied
- Made with easy, budget-friendly ingredients
- Can make them ahead of time for easy entertaining
- Fun, portable hand-held appetizer kids and adults both adore
- Highly customizable with your favorite Mexican-inspired ingredients
Key Ingredients You’ll Need:
- Cooked, shredded chicken (rotisserie or grilled works great)
- Mexican shredded cheese blend
- Soft taco-sized flour tortillas
- Cream cheese
- Sour cream
- Canned diced tomatoes with green chiles
- Minced garlic
- Fresh cilantro
How to Make Easy Mexican Chicken Pinwheels:
- Mix together the shredded chicken, cheese, cream cheese, sour cream, canned tomatoes, garlic and cilantro until well combined.
- Spread about 1/4 cup of the chicken mixture evenly over each flour tortilla, leaving a 1-inch border around the edges.
- Tightly roll up each tortilla. Wrap them individually in plastic wrap and chill for at least 30 minutes up to overnight.
- Once firm, use a sharp knife to slice each roll into 1-inch thick pinwheel rounds.
- Arrange the pinwheels on a platter, garnish with extra cilantro if desired and serve with desired dipping sauces like salsa, guacamole or sour cream.
Pro Tips for Perfect Pinwheels:
- Use a rotisserie chicken or pre-cooked grilled chicken for an easy shortcut.
- Make sure to drain the diced tomatoes well so the filling isn’t too wet.
- Refrigerate the rolled tortillas for at least 30 minutes to allow time to firm up before slicing.
- Keep the rolls chilled until ready to serve for best slicing and presentation.
- Switch up the fillings with black beans, corn, jalapeños or other favorite taco toppings.
- Provide a variety of dipping sauces like salsa, guac, queso or sour cream for dunking.
Make Ahead and Storage Instructions:
Make Ahead:
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These pinwheels can be made up to 3 days ahead of time! Prepare the filling, roll up in tortillas, wrap tightly in plastic wrap and refrigerate. When ready to serve, simply slice and arrange on a platter.
Store:
Keep any leftover pinwheel slices in an airtight container in the fridge for up to 4 days.
Whether you need a tasty appetizer for a party, delicious snacking option for Taco Tuesday, or packable lunch for school or work, these Easy Mexican Chicken Pinwheels nail it. With every zesty, creamy, cheesy bite you get to enjoy those beloved south-of-the-border flavors. The best part is how easy they are to whip up! Your guests, friends and family will gobble them up in no time.
Let me know if you need any other tips to ensure your chicken pinwheels turn out perfectly delicious and shareable. This app is guaranteed to be a real crowd pleaser!
Easy Mexican Chicken Pinwheels
Ingredients
- 2 Tyson Frozen Grilled & Ready Chicken Breasts cooked and shredded
- 2 cups shredded Mexican cheese blend
- 8 taco-sized flour tortillas
- 12 oz cream cheese softened
- 1/2 cup sour cream
- 10 oz can diced tomatoes with green chiles drained
- 1 tsp minced garlic
- 1 cup chopped cilantro
- Salsa guacamole, etc for dipping (optional)
Instructions
- In a large bowl, mix together the shredded chicken, cheese, cream cheese, sour cream, drained diced tomatoes, garlic and cilantro until well combined.
- Lay the flour tortillas out on a flat surface. Spread about 1/4 cup of the chicken mixture evenly over each tortilla, leaving a 1-inch border around the edges.
- Tightly roll up each tortilla. Wrap them individually in plastic wrap and refrigerate for at least 30 minutes up to overnight.
- Once firm, use a sharp knife to slice each rolled tortilla into 1-inch thick pinwheel slices.
- Arrange the pinwheel slices on a platter, garnish with extra chopped cilantro if desired. Serve with salsa, guacamole or other dipping sauces on the side for dipping.
Notes
- Use a rotisserie chicken or pre-cooked chicken to save time.
- Make sure to drain the canned tomatoes very well.
- Chilling the rolls before slicing helps them stay together better.
- Keep chilled until ready to serve for best slicing and freshness.
- Add extras like black beans, corn, jalapenos or favorite taco toppings to customize.
Let me know if you have any other questions! Enjoy these easy and delicious Mexican Pinwheels!
