Description
These chicken taco pinwheels are creamy, flavorful, and perfect for a quick appetizer or snack. Packed with seasoned chicken, cheese, and salsa, they’re easy to make and crowd-pleasing.
Ingredients
- 1 cup rotisserie chicken, shredded
- 8 oz cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup salsa
- 2 tbsp taco seasoning
- 4–5 large flour tortillas
Instructions
- In a medium bowl, combine the shredded rotisserie chicken, cream cheese, salsa, Monterey Jack cheese, and taco seasoning. Mix until smooth and evenly combined.
- Lay the tortillas flat and spread the chicken mixture evenly over each, leaving about 1/2 inch around the edges. Roll each tortilla tightly into a log, place seam side down, and refrigerate for about 30 minutes.
- Using a serrated knife, slice each roll into 1–2.5 inch pieces. Serve immediately.
Notes
- Chilling helps the pinwheels hold their shape when slicing.
- You can substitute cheddar or a Mexican blend for Monterey Jack.
- Add chopped green onions or jalapeños for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 55 mg
