This simple Taco Pinwheel Recipe is going to be your new go-to appetizer. An easy party snack with tons of great flavor and you make them ahead of time!
One of my very favorite food groups is appetizers. Now before you go talking about that not being a food group, I’m going to stop you right there. Because it totally is. Listen. There are whole restaurants dedicated to small plates.
Even better than appetizers is when they are easy to make. These Taco Pinwheels are just the ticket. I love pinwheel recipes because they come together with a few simple ingredients, can be made ahead of time, and are absolutely delicious!
Made these for a class, everyone loved them, they were a huge hit!
How to Make Pinwheels
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the details, see the recipe card at the bottom of the post.
- Create the base of the filling. Mix together cream cheese, shredded cheese, sour cream and taco seasoning.
- Round out the filling. Mix in green onions, black olives and pickled jalapeños.
- Make the pinwheels. Divide the mixture between five tortillas. Roll them up. Refrigerate them for 4 to 24 hours.
- Cut and serve. Remove the plastic wrap from the pinwheels, and cut each roll up into six equal pieces.
Homemade Taco Seasoning
One of the things I love about this recipe is the great flavor that comes from my homemade taco seasoning. While I have absolutely zero judgement if you decide to buy your taco seasoning, it is truly so easy to make at home.
You likely have all of the ingredients already in your pantry. Beyond that, I have the exact measurements to replace that packet from the grocery store as well as measurements to make a large batch. If you make the large batch, just pull out 3 tablespoons every time a recipe calls for a packet of taco seasoning. Such an easy way to elevate your recipes.
Homemade Taco Seasoning
Pickled Jalapeños
One of the other things that brings great flavor to this recipe is pickled jalapeños. They are one of my favorite condiments. And they are really easy to make too! I have a great recipe for them with instructions on how to make them less hot if that’s what you are looking for.
If, even with modifications, pickled jalapeños are too hot for you, you can leave them out. You could also consider replacing them with mild canned green chiles.
Pickled Jalapeños
Cheese for Pinwheels
Realistically, you can use any cheese you would like for this recipe. I chose Colby Jack because it is what we have so often on hand, but cheddar would also be a great choice for this recipe.
Unlike most of my other recipes, I am not going to begrudge you if you use pre-shredded cheese in this one. While pre-shredded cheese doesn’t melt well because of the preservatives on it, we aren’t melting here! So if that is a short-cut that would make this recipe easier for you, have at it.
Tortilla Shells for Pinwheel Recipes
What tortilla you use for this recipe is only important in terms of how many you will need to make the recipe. I used flour tortillas that I bought at the grocery store that are labeled “burrito size.” These shells are 10 inches in diameter and will yield the number of pinwheels listed. That being said, small tortillas are fine, it will just mean more to roll.
Making Ahead
One of the things I love most about this recipe is that you make these the day before. While the cream cheese needs to be soft to mix up well with the other ingredients, it needs to chill again to make those nice pretty slices that you see.
These need at least four hours in the refrigerator, but can be kept wrapped up in their plastic wrap for as long as 24 hours. Take them out and slice them right before serving.
I wouldn’t recommend freezing this recipe as it will change the consistency of the cream cheese.
Other Great Pinwheel Recipes
- Ham and Cheese Roll Ups: This is a crazy popular recipe, they are so delicious!
- Pesto Cream Cheese Pinwheels: Such a unique flavor, but so delicious, you will love this pinwheel recipe.
- Italian Pinwheels: I love how simple yet tasty these are!
If you make this taco pinwheel recipe or any of the other appetizer recipes I listed, be sure to leave me a comment and let me know! I love hearing from you!
Taco Pinwheel Recipe
Ingredients
- 8 ounces cream cheese room temperature (226 grams)
- 1 cup Colby Jack cheese shredded (113 grams)
- 1/2 cup sour cream (113.5 grams)
- 2 tablespoons taco seasoning
- 2 green onions diced 1 inch into the green
- 1/2 cup black olives sliced (67.5 grams)
- 2 tablespoons pickled jalapeños diced
- 5 flour tortillas (10 inch tortillas)
Instructions
- In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream, and taco seasoning until well combined and smooth.8 ounces cream cheese, 1 cup Colby Jack cheese, 1/2 cup sour cream, 2 tablespoons taco seasoning
- Stir in the green onions, black olives, and jalapeños.2 green onions, 1/2 cup black olives, 2 tablespoons pickled jalapeños
- Spread the mixture evenly over 5 flour tortillas. Roll up the tortillas tightly and wrap tightly in plastic wrap. Place in the refrigerator for at least four hours or up to 24 hours.5 flour tortillas
- Before serving, take off the plastic wrap. Slice each roll up in half, and then cut three one inch pinwheels, working from the cut end out. Discard the roll that is made out of the end of the tortilla. You should have 6 one inch thick pinwheels from each tortilla roll up.
Gayle says
My family loved these pinwheels. Definitely go to appetizer.
I’m so glad to hear it!
Pam says
Can you freeze this pinwheel?
Cream cheese isn’t my favorite thing to freeze because it really changes the consistency of it. So that would be the biggest draw back here.