Mexican Pinwheels
Mexican Pinwheels are an easy appetizer with creamy chicken and bold Mexican flavors rolled into a tortilla and sliced for a fun finger food.
Servings: 12 (3 pieces each)
Ingredients
- 12 ounces Cream cheese softened
- ¼ cup Sour cream
- 1 cup Shredded sharp cheddar cheese
- 1 cup Shredded Jack cheese
- ½ cup Salsa
- 2 cups Shredded chicken
- 2 tablespoons Taco seasoning
- 2 Green onions thinly sliced
- 4 ounces Sliced olives drained
- 1 tablespoons Cilantro
- 4 Flour tortillas 12-inch
Instructions
- In a large mixing bowl, combine the cream cheese, chicken and sour cream. Use a hand mixer if you have one to make sure it’s really well combined.
- Stir in salsa, shredded cheese and taco seasoning, then gently fold in green onions, olives and cilantro.
- Lay one tortilla on a flat surface and spread ¼ of the chicken mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges.
- Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours.
- When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
- Arrange on a serving platter and garnish with fresh cilantro, if desired.
Notes
Store leftover sliced pinwheels in an airtight container for up to 2-3 days. They will get softer the longer they are stored. I don't recommend freezing as the texture will change drastically. You can make them ahead up to 1 day in advance.
Nutrition
Calories: 270kcal | Carbohydrates: 8g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 552mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg
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