My Mexican Pinwheels are a party favorite loaded with bright, bold flavors everyone will love. These bite-sized roll-ups are easy to eat, simple to make ahead, and disappear fast—guests always ask for more.
Pinwheels are one of my go-to appetizers for potlucks and parties because they’re fun, portable, and endlessly customizable. These Mexican-style pinwheels borrow the vibrant flavors of the Southwest—think tangy salsa, cumin, and cilantro—without the extra work of frying or complicated prep.
They’re similar in flavor to the Southwest Egg Rolls you might find at restaurants, but much easier and faster to put together at home.
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Beyond the flavor, these pinwheels are colorful and adaptable. Add black beans for extra texture, swap chicken for ground beef if you prefer, or mix in extra veggies. They also make excellent make-ahead appetizers: prepare the rolls, wrap them in plastic, and refrigerate until serving time. If you’re hosting, consider doubling the recipe—these go quickly.
Mexican Pinwheels Recipe
Julie Kotzbach
15
15
Appetizer
Mexican
24 pinwheels
76 kcal
Ingredients
- 8 ounces cream cheese at room temperature
- 1 ½ teaspoons dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 cups cheddar cheese shredded
- 1 cup cooked chicken breast shredded
- ½ cup salsa whichever brand you like
- 3 tablespoons fresh cilantro chopped (optional)
- ½ green bell pepper seeded and diced
- ½ red bell pepper seeded and diced
- 3 10-inch flour tortillas
Instructions
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In a large bowl, combine the cream cheese, oregano, garlic powder, and cumin. Stir until smooth and evenly mixed.
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Add the shredded cheddar, cooked shredded chicken, and salsa to the cream cheese mixture. Mix until everything is well combined.
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Fold in the chopped cilantro and diced bell peppers until incorporated.
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Lay one tortilla flat on a cutting board. Place one-third of the filling in the center and spread it evenly with the back of a spoon or spatula (no need to spread all the way to the edges). Carefully roll the tortilla into a tight log, starting from the side nearest you.
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Repeat with the remaining tortillas and filling, using one-third of the filling for each tortilla.
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Trim the ends of a roll so your first cut shows the filling, then slice each log into 1/4- to 1/2-inch pinwheels. You should get about eight pinwheels per tortilla, depending on thickness.
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Arrange the pinwheels on a serving plate. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Video
Notes
- The exact number of pinwheels depends on tortilla size, how much filling you use, and slice thickness.
- Save time by using store-bought rotisserie chicken or leftover cooked chicken.
Nutrition
Calories: 76 kcal
Carbohydrates: 3 g
Protein: 4 g
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Sodium: 128 mg
Potassium: 65 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 292 IU
Vitamin C: 5 mg
Calcium: 52 mg
Iron: 1 mg
All nutritional information is an estimate and will vary depending on brands, measuring methods, and portion sizes.
chicken, pinwheel
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