Know what makes tacos even better? Rolling all those amazing flavors into an easy-to-eat taco pinwheel! These taco roll-ups are packed full of Tex-Mex flavor, and since they are so easy to make in advance, they are a perfect option for bringing on a camping trip, serving on game day, or even having on hand to put into school lunches.
We love this party appetizer because it’s always a huge hit! Don’t be surprised if you get asked for the recipe the next time you bring these to a party, potluck, or tailgate!
What are taco roll-ups made of?
You will need:
- Large flour tortillas—the ones labeled as burrito size are great. You can also use gluten-free tortillas.
- Softened cream cheese
- Taco seasoning
- Mild taco sauce
- Hot sauce (optional for heat-sensitive folks)
- Shredded Mexican blend cheese
- Shredded chicken—we love using a rotisserie chicken for this kind of thing
- Bell pepper
- Green onions
- Fresh cilantro
- Salsa for dipping, if you want
How do you make these pinwheels?
- Blend the cream cheese with taco seasoning, taco sauce, and hot sauce in a medium bowl. Then add the cheese, chicken, bell pepper, green onions, and cilantro. Mix well.
- Lay one tortilla flat, and spread 1 1/2 cups of the cream cheese on the tortilla.
- Roll the tortilla up tightly.
- When you come to the end, place the tortilla roll-up seam-side down on a plate or tray.
- Repeat with the remaining tortillas and filling. Then refrigerate them for at least 30 minutes.
- Using a sharp serrated knife, trim off each end of the roll-up, then slice into six pinwheels each.
How do you keep taco tortilla roll-ups from getting soggy?
That shouldn’t be a problem with taco pinwheels. The wetter ingredients that could turn a tortilla soggy, like taco sauce or bell peppers, are enveloped in the cream cheese. We haven’t seen any issues with soggy tortillas with this recipe!
Do you refrigerate pinwheels before cutting?
Chilling these taco pinwheels is an essential step—don’t skip it! A little time in the fridge gives the cream cheese a chance to firm up so the roll-ups don’t fall apart when you slice them. Stick the assembled pinwheels in the refrigerator for at least 30 minutes, then use a serrated knife to cut the roll into 1″ thick pieces. This will give you about six pinwheels, plus some ugly ends that make a great snack during your meal prep!
Can you make tortilla pinwheels the night before?
Sure can! These taco pinwheels can be refrigerated for up to 2-3 days. If, for some reason, you won’t eat them up in that time, you can also put the leftovers in the freezer! Just make sure to separate the pieces first, or they will freeze together in one big block.