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Mexican pinwheels are bite-size tortilla rolls filled with a spiced cream cheese mixture. They are a party in your mouth!
These make-ahead Mexican pinwheels are easy to throw together and make great after-school snacks, a quick lunch, or appetizer. For more simple and tasty lunch ideas try the Ultimate Grilled Cheese, Lunch Kabobs, or Baked Chicken Nuggets.
Party Food or Easy Lunch!
It’s always fun to mix up the lunch menu a bit by adding some fun and tasty items. My kids love Ham and Cheese Roll Ups, but these fiesta-style Mexican pinwheels are just as tasty!
Not only are they super fun to eat, but they are also SO easy to make.
Make these rolls ahead of time for a quick lunch or afternoon snack. They also are the perfect finger food for a party appetizer.
Add a little shredded chicken to make them even heartier.
Just 20 Minutes of Prep
These Mexican tortilla pinwheels do require a bit of chill time, but it’s only hands-on for about 20 minutes!
FILLING. Add cream cheese, sour cream salsa, taco seasoning, and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.
Scoop ½-¾ cup of the mixture onto each 10-inch Flour Tortilla. Spread the mixture to cover the tortilla.
ASSEMBLE + CHILL. Roll each tortilla like you would a jelly roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours or overnight.
SLICE + SERVE! After they have chilled, use a serrated knife to slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with Salsa.
Recipe Tips
Spice. Adjust the spiciness according to the salsa or taco seasoning purchased (or make Homemade Taco Seasoning). Add seasonings such as paprika, red chili flakes, or serve hot sauce on the side.
Cheese. Mexican cheese blend uses Monterey jack cheese, cheddar cheese, asadero cheese, and quesadilla cheese.
- If desired, grate your own blend and use the portions that you prefer, but keep it to 1 cup total to keep a balance of ingredients.
Tortillas. We used 10-inch Flour Tortillas, but you can easily use a smaller tortilla. Change up the type and use whole wheat tortillas or garden spinach herb tortillas.
Mix-ins. Add extra ingredients to change the flavor up a bit. Avoid adding too many, though, so that the ratio of the cream mixture to the other ingredients stays balanced.
- Some ideas include chopped veggies like jalapenos, red bell peppers, black olives, corn, black beans, or green onions.
Serving + Storing
SERVE tortilla pinwheels with your favorite Mexican dips, such as:
Make ahead of time. These roll-ups store well. Make them up to a day ahead of time.
STORE leftovers for 2-3 more days after that. Be sure to cover the sliced pinwheels with plastic wrap to keep the ends from drying out.
Recipe FAQ
Prepare the pinwheels 24 hours in advance. Leftovers also last for 2-3 days in the fridge.
Stick with using flour tortillas as corn tortillas tend to crack when rolled. We used 10″ tortillas, but you could use smaller ones, or even use Homemade Flour Tortillas!
For more wraps and roll-ups, try:
Mexican Pinwheels Recipe
Ingredients
- 1 (8oz) package cream cheese softened
- 1/2 cup sour cream
- 1/4 cup salsa
- 2 tablespoons taco seasoning
- dash garlic powder
- 1 (4oz) can chopped green chilies
- 1 cup Mexican cheese finely shredded
- 8 flour tortillas (10 inch)
- salsa on the side
Instructions
- Add cream cheese, sour cream, salsa, taco seasoning, and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.
- Scoop 1/2-3/4 cup of the mixture onto each 10-inch tortilla. Spread the mixture to cover the tortilla.
- Roll each tortilla like you would a jelly roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours overnight.
- After they have chilled slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were super good! I added some chopped fiesta chicken to the mix to make them a bit heartier. I was scooping up the filling that spilled out of the tortillas with chips and it was good with chips too! Then took it a step further and warmed the in the oven, and OMG! This just became my new favorite chip dip!
If I could give this 100 stars, I would!!! I could just eat this with a spoon and be a happy person. One of the best recipes I’ve tried!
Oh that makes me so happy to hear! Thank you!! Glad you enjoyed the recipe!
I crashed a friends block party and brought these as my dish to pass. Of all the food on the table, this was the only empty container at the end of the day. What a great way to meet people, as most attendees inquired as to who made them.
That’s awesome! Thanks for sharing. So glad to hear the recipe was a hit!
So easy, but simply delicious! I may have snuck a few before they had chilled for the full two hours. Couldn’t help myself!
These are great. Can I freeze these as rollups or just the mix and then thaw out later and make them? Thanks.
You could probably do either. I think I would suggest the second… just so the tortillas don’t get soggy after thawing.