Taco Roll-Ups (Taco Pinwheels)
These easy taco pinwheels are a fun, party-friendly appetizer or packed lunch. Learn how to make these taco roll-ups here.
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Servings: 18 1-inch pinwheels
Calories: 264kcal
Ingredients
- 3 large burrito-size tortillas
- 8 ounces cream cheese softened
- 2 tablespoons taco seasoning
- ⅓ cup mild taco sauce
- 2 teaspoons hot sauce optional
- 1 cup shredded Mexican cheese blend
- 1 ½ cups shredded cooked chicken (rotisserie chicken works great)
- ½ cup diced red bell pepper
- 2 green onions finely chopped
- ¼ cup finely minced cilantro
- Salsa for serving
Instructions
- Combine cream cheese, taco seasoning, taco sauce, and hot sauce (if using) in a medium-sized mixing bowl. Stir until well blended.
- Add in the cheese, chicken, red bell pepper, green onions, and cilantro. Stir to combine.
- Lay one of the tortillas flat on a cutting board, and spread about 1 ½ cup of the cream cheese mixture onto the tortilla. Tightly roll the tortillas, squeezing gently as you roll. Repeat with remaining tortillas.
- Place rolled tortillas on a baking sheet or plate, and refrigerate rolled tortillas for at least 30 minutes to help set the cream cheese.
- When chilling time is up, use a serrated knife to cut off the first inch of the roll (this scrap part doesn’t look pretty, but it sure does taste good!). Then cut 1-inch slices down the roll. You should get about six full slices per roll. Serve immediately with salsa for dipping, or refrigerate and enjoy within 2-3 days.
Nutrition
Serving: 1pinwheel | Calories: 264kcal | Carbohydrates: 24g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 595mg | Fiber: 4g | Sugar: 3g
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