Make these simple, cheesy taco pinwheels using flour tortillas. They are a crowd-pleasing appetizer perfect for parties, game days, or quick snacks.
Author:michaelcarter
Prep Time:15 min
Cook Time:0 min
Total Time:1 hour 15 min
Yield:About 32 pinwheels 1x
Category:Appetizer
Method:Chilling/No Bake
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
Scale
8 large flour tortillas
1 (8 ounce) package cream cheese, softened
1 packet (1 ounce) taco seasoning mix
1 cup shredded Mexican blend cheese
1 cup cooked ground beef, drained (or shredded chicken)
1/2 cup sliced black olives, drained
1/4 cup chopped green onions
Instructions
In a medium bowl, combine the softened cream cheese and taco seasoning mix. Mix until fully blended.
Stir in the shredded cheese, cooked ground beef (or chicken), sliced olives, and green onions into the cream cheese mixture until everything is evenly distributed. This is your creamy taco filling.
Lay one flour tortilla flat on a clean surface. Spread about one-eighth of the taco filling mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.
Starting from one edge, tightly roll the tortilla into a log shape. Wrap the log tightly in plastic wrap.
Repeat this process with the remaining tortillas and filling.
Refrigerate the wrapped tortilla logs for at least 1 hour, or up to 24 hours, to allow them to firm up. This step is key for clean slicing.
When ready to serve, unwrap the chilled logs. Use a sharp knife to slice each log into 1-inch thick pinwheels.
Arrange the taco pinwheels on a serving platter. Serve immediately or keep chilled until serving time.
Notes
For a make ahead pinwheels option, prepare the logs and keep them wrapped in the refrigerator for up to a day before slicing.
If you prefer a spicier flavor, add a dash of hot sauce to the cream cheese mixture.
These pinwheels are great served cold, making them an excellent easy cold appetizer for gatherings.