Mexican Tortilla Pinwheels

Why You’ll Love This Recipe

These pinwheels are easy to prepare, totally customizable, and loaded with flavor in every bite. They’re creamy, colorful, and crowd-friendly, making them perfect for entertaining or meal prep. Best of all, they require no cooking and can be made ahead of time, saving you time and stress on busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Soft flour tortillas (10-inch or burrito size)
• Cream cheese, softened
• Sour cream
• Shredded cheddar or Mexican cheese blend
• Taco seasoning
• Diced red bell pepper
• Diced green onions
• Canned diced green chilies (drained)
• Optional: black olives, corn, jalapeños, or chopped cilantro
• Salsa or guacamole, for serving

Directions

1. In a large mixing bowl, combine softened cream cheese, sour cream, and taco seasoning until smooth.
2. Stir in shredded cheese, bell pepper, green onions, green chilies, and any optional add-ins like olives or corn.
3. Lay out the tortillas and spread an even layer of the filling over each one, leaving about ½ inch around the edges.
4. Roll each tortilla up tightly and place seam-side down on a plate.
5. Cover with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up.
6. Slice into 1-inch pinwheels using a sharp knife.
7. Arrange on a serving platter and serve with salsa or guacamole on the side.

Servings and timing

Makes 24–30 pinwheels (about 8–10 servings)
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Spicy version: Add diced jalapeños, chipotle powder, or spicy taco seasoning.
• Meaty option: Mix in cooked and crumbled taco-seasoned ground beef, shredded chicken, or chopped ham.
• Vegetarian: Stick with cheese and veggies for a meat-free version.
• Low-carb option: Use low-carb tortillas or roll the filling in lettuce leaves.
• Mini wraps: Make with smaller tortillas for bite-sized snacks.

Storage/Reheating

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. These are best served cold or at room temperature. Freezing is not recommended, as the texture of the cream cheese and tortillas may change.

FAQs

Can I make Mexican pinwheels ahead of time?

Yes! They’re ideal for making ahead. Prepare and refrigerate for several hours or overnight before slicing and serving.

What kind of tortillas work best?

Use soft, burrito-size flour tortillas for easier rolling and slicing. Avoid thin or dry tortillas, which may crack.

Can I make these gluten-free?

Yes, just use gluten-free tortillas and double-check your taco seasoning and other ingredients.

How do I keep them from getting soggy?

Drain any wet ingredients like chilies or corn well, and don’t overfill the tortillas.

What cheese works best?

Cheddar, Monterey Jack, or a pre-shredded Mexican cheese blend all work well for flavor and melt.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute and adds a little protein.

How thick should I slice the pinwheels?

Slice into about 1-inch rounds for easy serving and eating.

Do I have to chill them before slicing?

Yes, chilling helps them firm up, making them easier to slice neatly.

Can I add beans to the filling?

Sure! Refried beans or mashed black beans add texture and protein—just don’t overfill.

What can I serve with these pinwheels?

They go great with salsa, guacamole, sour cream, or a creamy cilantro-lime dip.

Conclusion

Mexican Tortilla Pinwheels are a fresh, flavorful, and fuss-free appetizer that everyone loves. With creamy cheese, bold seasonings, and crisp veggies, they’re easy to make and perfect for any occasion. Whether you’re prepping for a party or packing a lunchbox, these colorful little rolls are a delicious, crowd-pleasing choice.

Mexican Tortilla Pinwheels

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Mexican Tortilla Pinwheels are colorful, no-bake appetizers filled with creamy cheese, Tex-Mex seasoning, and crunchy veggies, all rolled into soft tortillas. Perfect for parties, lunches, or make-ahead snacks.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24–30 pinwheels (8–10 servings)
• Category: Appetizer
• Method: No-cook
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

• 4 large flour tortillas (10-inch or burrito size)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar or Mexican cheese blend
• 1 tbsp taco seasoning
• 1/2 cup diced red bell pepper
• 1/4 cup sliced green onions
• 1/4 cup canned diced green chilies, drained
• Optional: 1/4 cup sliced black olives
• Optional: 1/4 cup corn (canned or thawed frozen)
• Optional: 1 tbsp chopped fresh cilantro
• Salsa or guacamole, for serving

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Instructions

1. In a large mixing bowl, combine cream cheese, sour cream, and taco seasoning. Mix until smooth.
2. Stir in shredded cheese, bell pepper, green onions, green chilies, and any optional add-ins like olives, corn, or cilantro.
3. Lay out tortillas and spread the filling evenly across each one, leaving a 1/2-inch border around the edges.
4. Roll each tortilla up tightly and place seam-side down on a plate or tray.
5. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
6. Using a sharp knife, slice each roll into 1-inch pinwheels.
7. Arrange on a platter and serve with salsa or guacamole.

Notes

• Chill before slicing for the cleanest cuts.
• Drain canned ingredients well to prevent sogginess.
• Use Greek yogurt instead of sour cream for a lighter option.
• Add cooked taco meat or shredded chicken for extra protein.
• These are best served cold or at room temperature—no heating needed.

Nutrition

• Serving Size: 3 pinwheels
• Calories: 160
• Sugar: 1g
• Sodium: 290mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg