Description
These Southwest Chicken Pinwheels are the kind of recipe everyone asks for after the party. They’re creamy, zesty, and full of bold Tex-Mex flavor—yet they take just minutes to prep and don’t require an oven. Perfect for potlucks, game day, lunchboxes, or quick snacks, they’re proof that simple ingredients can deliver big results.
Ingredients
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2 large flour tortillas (10-inch, burrito size)
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1½ cups cooked chicken, shredded
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4 oz cream cheese, softened
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2 tablespoons salsa (thick style works best)
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¼ cup shredded cheddar or pepper jack cheese
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2 tablespoons green onions, finely chopped
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½ teaspoon chili powder
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½ teaspoon ground cumin
Optional add-ins:
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Chopped cilantro
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Diced jalapeños (for heat)
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Drained corn or black beans
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Instructions
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Mix the base
In a bowl, stir together softened cream cheese, salsa, chili powder, and cumin until smooth. -
Add filling ingredients
Fold in shredded chicken, cheese, and green onions (plus any optional add-ins). -
Assemble
Lay tortillas flat. Spread the filling evenly over each tortilla, leaving about a 1-inch border at the top. -
Roll tightly
Starting from the bottom, roll each tortilla into a tight log. -
Chill
Wrap rolls in plastic wrap and refrigerate for at least 30 minutes (1–2 hours is best). -
Slice & serve
Use a sharp knife to slice into 1-inch pinwheels. Discard ends or save for snacking.
Notes
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Warm tortillas briefly to prevent cracking when rolling.
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Don’t overfill—a thinner layer rolls cleaner and slices better.
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Use thick salsa or drain it slightly to avoid sogginess.
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Chilling is key for neat, picture-perfect pinwheels.