Taco Pinwheels
These easy Taco Pinwheels are full of Mexican flavor, making them the perfect appetizer or snack for any event. Great for a quick lunch, too!
Servings: 60 pieces
Equipment
Ingredients
- 1 package cream cheese softened 8 oz.
- ½ cup sour cream
- ⅓ cup taco sauce
- 2 tablespoons taco seasoning
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups cooked shredded chicken
- ¼ cup cilantro finely chopped
- 6 burrito-sized flour tortillas
Instructions
- Mix the cream cheese, sour cream, taco sauce, and taco seasoning in a medium bowl until well combined.
- Stir in the cheese, chicken, and cilantro.
- With a rubber spatula, spread 1/6th of the filling evenly over each tortilla.
- Roll each tortilla up tightly and wrap them individually in plastic wrap.
- Refrigerate for at least 2-3 hours.
- Just before serving, unwrap the tortillas. Using a serrated knife, cut them into 1/2 to 1-inch slices.
Notes
- These are best if made and consumed within 24 hours.
- This recipe is a great way to use leftover chicken!
- See the FAQs section in the post for some suggested variations!
Nutrition
Serving: 1pinwheel | Calories: 43kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.3mg
