I just whipped up a batch of my famous taco pinwheels, and I can’t stop snacking on them!
The creamy, zesty filling is a perfect match for the soft flour tortillas, and the colorful pinwheels look so inviting on a platter.
I love how easy these are to make ahead of time – just roll ’em up, chill, and slice when you’re ready to serve.
Trust me, you won’t be able to eat just one!
Why You’ll Love These Taco Pinwheels
Easy to Make: This recipe is straightforward and simple, requiring minimal preparation time and effort.
Taste Sensation: The combination of zesty taco seasoning, creamy cheese, and crunchy vegetables creates a delightful blend of textures and tastes in every bite.
Perfect for Parties: These pinwheels are ideal for parties and gatherings because they can be made ahead of time and served in large quantities.
Customizable Creation: You can easily adapt the recipe to suit your preferences by swapping ingredients or adding extras like jalapeños for a spicier kick.
Ingredients
- Cream Cheese: The creamy base that binds all the flavors together.
- Sour Cream: So the filling isn’t too thick. It also adds a nice bit of tang.
- Taco Seasoning: A blend of spices that captures the essence of a taco, adding a bold and zesty flavor.
- Green Chilies: For a spicy kick. You can leave them out if you like.
- Black Olives: Salty and savory, chopped olives add depth and a touch of sophistication.
- Shredded Cheese: Use Colby Jack or cheddar, and be sure to shred it yourself.
- Large Flour Tortillas: Soft, pliable, and perfect for rolling, they provide the foundation for these delicious taco pinwheels.
How to Make Taco Pinwheels
These little beauties are my go-to for parties, game nights, or even just a fun weekend treat.
They’re so easy to make ahead and always disappear in minutes when I serve them.
Check out these easy steps:
1. PREP: Beat the softened cream cheese until smooth, scraping the bowl as needed.
2. MIX: Add the sour cream and taco seasoning, then stir in diced chilies, black olives, and shredded cheese until well combined.
3. SPREAD: Evenly spread the mixture over tortillas, leaving a 1/2-inch border around the edges.
4. ROLL: Tightly roll the tortillas into logs and wrap them in plastic wrap.
5. CHILL: Refrigerate for 1-2 hours to firm up the filling.
6. SLICE: Remove the wraps and slice the rolls into 1-inch pinwheels. Serve with sour cream or guacamole, and enjoy!
Tips For the Best Taco Pinwheels
Whenever I make these, I never have any leftovers to bring home (which is both a blessing and a curse!).
Check out these tips, and yours will be just as addictive!
- Soften the cream cheese. Allow the cream cheese to come to room temperature before mixing to ensure a smooth and evenly combined filling.
- Drain the canned ingredients. Thoroughly drain the cans so the filling doesn’t become watery.
- Mix well. Combine the filling ingredients very well until they are evenly distributed to ensure a consistent flavor throughout the pinwheels.
- Spread evenly. Use a thin, even layer. If you make it too thick, it’ll squash out the sides and make a mess.
- Roll tightly. Tightly roll the tortillas to ensure the pinwheels hold their shape and the filling stays secure.
- Chill before slicing. Refrigerate the rolled tortillas for at least 1-2 hours before slicing to allow the filling to firm up. This will make the pinwheels neater.
How to Store
If you want to make these for your next party or potluck, you can easily make them ahead.
You just need to store them properly:
To Store: Wrap whole, assembled tortillas in plastic or place leftovers in an airtight container. Keep in the fridge for 2-2 days.
Note: Freezing can cause the texture of the filling to change, becoming grainy or watery upon thawing.
However, if you’d still like to, try freezing the assembled, uncut logs.
When ready to serve, thaw in the fridge and slice just before serving, but keep in mind the texture might not be as smooth as when fresh.
More Delicious Appetizer Recipes You’ll Love
Queso Fundido with Chorizo
Dried Beef Cheese Ball
Buffalo Chicken Pinwheels
Ham and Cheese Pinwheels
Taco Pinwheels
12-15
servings15
minutes2
hours268
kcalThese flavorful taco pinwheels, filled with creamy cheese, chilies, and olives, make the perfect party appetizer or snack. They’re great with guacamole!
Ingredients
2 (8 ounce) blocks cream cheese, softened
1/2 cup sour cream
1 (1 1/4 ounce) packet taco seasoning
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can chopped black olives, drained
1 cup shredded Colby Jack or cheddar cheese
10-12 large flour tortillas
Instructions
- In a large mixing bowl, beat the softened cream cheese until lump-free. Scrape the bottom and sides of the bowl and beat again until smooth.
- Add the sour cream and taco seasoning and mix until well combined.
- Dice the drained green chilies and black olives and add to the bowl with the shredded cheese. Mix until everything is well coated in the cream cheese mixture.
- Spread the filling evenly over the tortillas, leaving about 1/2-inch border around the edges. Then, roll them tightly into logs.
- Wrap the tortilla logs in plastic wrap and refrigerate for 1-2 hours to allow the filling to firm up and the flavors to meld together.
- When ready to serve, remove the plastic wrap and use a sharp knife to slice each tortilla roll into 1-inch thick pinwheels. Arrange them on a platter and serve with sour cream or guacamole for dipping. Enjoy!
Notes
- Optional add-ins. Consider adding chopped jalapeños, diced tomatoes, or chopped cilantro to the filling for extra flavor and texture.
- Variations. Experiment with different types of cheese, such as pepper jack or Mexican blend, or use flavored tortillas like spinach or sun-dried tomato for variety.
