Cream Cheese Chicken Pinwheels
Delicious and easy-to-make pinwheels filled with cream cheese, chicken, and fresh vegetables, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 8 oz Cream Cheese, softened to room temperature
- 10 oz Diced Tomatoes with Green Chiles, well-drained
- 1 ½ tsp Garlic, finely minced
- 1 Tbsp Taco Seasoning
- 1 cup Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
- 2 cups Cooked Chicken, shredded
- 5 Green Onions, thinly sliced
- ¾ cup Fresh Cilantro, finely chopped
- Optional: Diced jalapeños or roasted poblano peppers for extra heat
- 8 Burrito-Sized Flour Tortillas (approx. 10-inch)
Instructions
- In a large mixing bowl, combine the softened cream cheese, taco seasoning, and minced garlic. Whip them together until the mixture is light and smooth.
- Fold in the shredded chicken, drained tomatoes, shredded cheese, green onions, and cilantro. Add minced jalapeños or roasted poblanos for extra heat if desired.
- Lay one tortilla flat and spread ¼ cup of the chicken mixture on top. Roll it up tightly. Repeat this step for the rest of the tortillas.
- Wrap the rolls in plastic wrap and refrigerate them for at least 30 minutes.
- Before serving, slice the rolls into 1-inch thick pinwheels. Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream.
Notes
Make sure the cream cheese is softened for easy mixing. You can use any type of cooked chicken, but rotisserie chicken is convenient.