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These taco pinwheels are such a simple and flavor-packed appetizer! They’re an easy party snack that you can make ahead of time, and they only need an hour in the fridge. We love them dipped in salsa!
Try more no-cook appetizers like this easy taco dip and avocado bruschetta. And, if you feel like switching on the oven, make crispy taco cups!
Table of Contents
I’ve put a Tex-Mex spin on my classic pinwheel sandwich recipe. If you’ve never made this easy snack before, all you do is mix the zesty cream cheese filling, roll it into a soft tortilla, and slice it into wheels for serving. I don’t know about you, but if there’s one thing we can’t resist in this family, it’s a creamy, cheesy appetizer! These taco pinwheels are filled with great flavor that’s mild enough for kids, or you can spice them up with easy add-ins, like jalapeños.
Why I Love These Taco Pinwheel Sandwiches
- An easy appetizer. Pinwheels are one of my family’s favorite appetizers because they taste delicious and are easy to make with only a few ingredients.
- Full of flavor. I make a zesty cream cheese filling brimming with cheese, briny black olives, green onions, and plenty of taco seasoning. It has all the taco flavors we love, ready to be rolled up and sliced in a soft flour tortilla.
- Make-ahead. I’ll often assemble these pinwheels a day ahead to serve as a party snack. They’re delicious on just about any occasion, from barbecues to birthdays, to summer holidays like the 4th of July.
What You’ll Need
Let’s start with some notes on the ingredients you’ll need. For a printable ingredients list with the full recipe details, see the recipe card after the post.
- Cream Cheese – Take the cream cheese out of the fridge so it can soften beforehand, this way it’ll be easier to mix.
- Sour Cream – Plain yogurt is a good substitute if you don’t have sour cream.
- Taco Seasoning – I almost always keep a jar of homemade taco seasoning in the pantry (see below). You can also use a packet of store-bought. Fajita seasoning also works, as the spices are very similar.
- Shredded Cheese – Pretty much any shredded cheese will work in this recipe. I use cheddar, but a Mexican cheese blend is also a good choice. If we were melting the cheese, I’d recommend shredding it yourself, however, since there’s no melting here, pre-shredded cheese works fine.
- Black Olives – Pitted and chopped. We love olives, but if you’re not a fan, swap them out for black beans or diced tomatoes.
- Green Onions – I like thinly sliced green onions, otherwise, I’ll use any mild onion I have on hand (red onion or chives also work well).
- Flour Tortillas – Either 8” tortillas or 10” burrito-sized tortillas. You’ll need fewer tortillas if you’re using the larger size.
Easy Homemade Taco Seasoning
I love my homemade taco seasoning and I use it to season everything from taco meat to taco pasta salad and our favorite taco casserole. Not to mention, it brings tons of flavor to these taco pinwheels!
My recipe is a blend of easy-to-find Tex-Mex spices including chili powder, cumin, garlic and onion powder, paprika, oregano, and cayenne. Simply throw all the ingredients in a jar and give it a shake! Keep the seasoning somewhere airtight and dry and it’ll stay fresh for months.
How to Make Pinwheels
Here’s a short overview of the steps to make these taco pinwheels. Scroll to the recipe card below the post for printable instructions.
- Make the filling. First, combine all the ingredients for the filling, then fold in the cheese, olives, and onions.
- Assemble. Spread the filling over your tortillas, and roll the tortillas up into tight little logs. Pop the logs into the fridge to chill.
- Slice and serve. After an hour, take out your tortilla rolls. Use a sharp knife to slice them into pinwheels, and enjoy!
More Filling Ideas
Just like a taco, there are lots of extras that you can add to these pinwheels.
- Add spice. Stir in finely diced jalapeños, poblanos, or serrano peppers. You can also use pickled jalapeños, canned green chilies, or sprinkle in extra seasoning, like cayenne pepper.
- Add protein. I make this recipe vegetarian, but there’s always the option to add your choice of protein to the mix. Stir cooked and cooled leftover taco meat into the filling for beefy taco pinwheels. Shredded chicken would also taste great.
- Try another filling. There’s more than one way to make pinwheel sandwiches. Try my Buffalo chicken pinwheels or these easy ham and cheese roll-ups.
Tips for Perfect Pinwheels
- Leave a border. When spreading the filling over the tortillas, leave a 1” border around the edges. This way the tortillas are easier to seal shut.
- Chill the rolled tortillas. Chilling is the key to making pinwheels that won’t fall apart. It holds the roll-ups together for slicing and also gives the flavors in the filling a chance to mingle. Place the rolled tortillas seam-side-down in a covered container, or wrap them in plastic wrap.
- Trim the ends. For even-sized pinwheels, trim the round ends from each rolled tortilla before slicing into 1” pinwheels.
Make Ahead
One of my favorite things about these taco pinwheels is that they’re an easy snack to make ahead, and I’ll often prepare them the day before. Assemble and roll up the tortillas (but don’t slice them yet). Refrigerate a few hours ahead, or overnight. Take the filled tortillas out and slice them right before serving. So easy!
Serving Suggestions
I love my taco pinwheels served with salsa for dipping. Homemade enchilada sauce is another favorite. They’re an easy party appetizer, or I’ll pack them for picnics with a side of coleslaw or creamy pea salad. Or, if we’re sticking with the Tex-Mex theme, I’ll bring along some guacamole or black bean dip and tortilla chips or a Southwestern chickpea salad.
Storing Leftovers
Taco pinwheels will last 3-4 days in the fridge. Store any leftovers in an airtight container. I don’t recommend freezing these due to the cream cheese and sour cream in the recipe.
More Appetizer Recipes
- Cheesy Green Olive Pinwheels
- Mini Tostadas
- Flautas Recipe
- Pizza Bread
- Cheeseburger Quesadilla
- Chicken Nachos
Taco Pinwheels
Ingredients
- 8 oz cream cheese
- ½ cup sour cream
- 1 packet taco seasoning, or homemade
- 1 cup shredded cheddar cheese
- ½ cup black olives, sliced
- 4 green onions, thinly sliced
- 5 8-inch flour tortillas
Instructions
- In a bowl blend together cream cheese, sour cream and taco seasoning until smooth and well combined.
- Add cheese, olives and green onions and mix until well incorporated.
- Spread mixture evenly over the 5 tortillas, leaving about a ½ inch border around the edge. Roll tightly into a log.
- Place in the fridge for at least an hour to set up before slicing.
- Remove from the fridge, trim off the ends, and slice into about 1 inch pinwheels.
Notes
- Don’t like black olives? Use black beans or tomatoes.
- Add jalapeno for spice.
- Serve with salsa for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had some canned black olives to use and wanted to work them into my pinwheels. These turned out so good! I did use shredded Mexican cheese instead of the cheddar because that’s what I had. Will make again!
It is so easy and simple to make. The cream cheese mixture is yummy! I will definitely try it again.
These are a fun twist on soft tacos. We really loved them. They’re definitely going to be in heavy rotation for Taco Tuesday and parties.
I will be makng these for every party I have going forward, they were a huge hit!
These Taco Pinwheels are amazing! The flavors were spot on and they were the perfect bite-sized appetizer. My kids loved them too. Will definitely be making these again!
These are great appetizers or snack for my family! Very easy to make and so delicious!
My kids looooove these! I love how easy they are to make!
They’re convenient to prepare ahead of time and taste great with salsa for dipping. Perfect for any gathering!