This easy Mexican Pinwheels Recipe is a party favorite that’s full of bright, bold flavors you’ll crave!
No matter what time of year it is, I get excited when I see pinwheel recipes at a potluck or party. They’re just so fun and easy to eat. Not to mention the flavor possibilities are endless. Since Mexican food is one of my favorite things to eat, I knew I had to make roll-ups stuffed with those flavors. These pinwheels are reminiscent of the Southwest Egg Rolls you can order at most restaurants without all the work.
One of my favorite things about these pinwheels, besides the flavor, is all the colors! These little guys taste as good as they look, and you can customize them with your favorite add-ins. Love black beans, throw them in the mix! Prefer ground beef to chicken? Make a substitution. These pinwheels can also be made ahead of time, covered with plastic wrap, and kept in the fridge until ready to serve. Make-ahead recipes are my favorite when I’m hosting a party! You may want to make a double batch though. These bites go quickly!
Mexican Pinwheels Recipe
- 8 ounces cream cheese at room temperature
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 cups shredded cheddar or Colby jack cheese
- 1 cup cooked & shredded chicken breast approx. 1 breast
- 1/2 cup of your favorite salsa
- 2 to 4 tablespoons fresh cilantro chopped (add as much as you like)
- 1/2 green bell pepper seeded and diced
- 1/2 red bell pepper seeded and diced
- Three 10-inch flour tortillas
To a large mixing bowl, add the cream cheese, oregano, garlic powder, and cumin. Use a spoon or spatula to mix everything together until evenly combined.
Add the cheese, chicken, and salsa to the cream cheese mixture. Stir together until evenly combined.
Add the cilantro and bell peppers to the filling. Stir until incorporated.
Lay one tortilla flat on a cutting board. Place 1/3 of the filling in the center of the tortilla. Use the back of a spoon or a spatula to spread the filling evenly over the tortilla. (You don't need to go all the way to the sides as they will be discarded later.) Carefully roll up the tortilla, starting with the side closest to you, until you create a log shape.
Repeat filling and rolling the remaining two tortillas, using 1/3 of the filling for each.
Use a sharp knife to cut the end off of one of the rolled tortillas so that your next cut is where the filling starts. Cut the tortilla into 1/4-inch to 1/2-inch slices. (You should get about 8 pinwheels per tortillas.)
Place the pinwheels on a serving plate.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
The number of pinwheels will vary based on the size of your tortillas, the amount of filling used, and how thick you cut the slices.
You can cut down on the prep time by using store-bought rotisserie chicken or using left oven chicken from dinner the night before.