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Taco Pinwheels: An Easy, Crowd-Pleasing Appetizer

Taco Pinwheels

These no-bake taco pinwheels combine seasoned cream cheese, salsa, cheese, green chiles, and fresh toppings inside soft flour tortillas. Chill, slice, and serve with your favorite dips for an easy appetizer.
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Prep Time 20 minutes
Total Time 1 minute
Servings: 32 servings
Ingredients Method Notes

Ingredients
  

Filling
  • 8 ounces Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 packet, about 1 ounce Taco seasoning
  • 1 cup Shredded Mexican-blend cheese or cheddar cheese
  • 1/2 cup Salsa, preferably thick and drained if watery
  • 1 4-ounce can Diced green chiles, drained
  • 2 green onions Green onions, thinly sliced
  • 1/4 cup, optional Fresh cilantro, chopped
Tortillas
  • 4 approximately 10-inch tortillas Large flour tortillas

Method
 

Step-by-Step
  1. Beat the softened cream cheese and sour cream in a bowl until smooth.
  2. Mix in the taco seasoning, shredded cheese, salsa, drained green chiles, green onions, and optional cilantro until evenly combined.
  3. Spread the filling evenly over the four tortillas, leaving about 1/2 inch uncovered around the edges.
  4. Roll each tortilla tightly into a log and wrap the rolls in plastic wrap.
  5. Refrigerate the wrapped tortilla logs for at least 1 hour, allowing the filling to firm up.
  6. Trim the ends, cut each roll into approximately eight 1/2-inch slices, arrange cut-side up, and serve with salsa, sour cream, or guacamole.

Notes

Use softened cream cheese and thick salsa for the best texture. Chill the rolled tortillas before slicing for clean spirals. For a variation, add 1 cup of finely chopped, cooked taco-seasoned ground beef after cooling it completely, and reduce the salsa slightly so the filling does not become wet.