The classic party appetizer with a Southwest twist. These pretty Southwest Chicken Tortilla Pinwheels are made ahead and are waiting for you in the refrigerator to slice and serve at party time. A great addition to your appetizer menu at any time of year.
Sometimes it is the simplest of recipes that we tend to forget when menu planning. Tortilla pinwheels are one of those simple, no-brainer recipes that should be in the front of your mind when planning a party or gathering of any kind. They meet all of my criteria for keeping things low-stress – they include simple ingredients, they’re quick and easy to put together, and they’re made ahead with very little prep at party time. This gives them a solid place on my “awesome party snack” list.
They are also easy to transport, look oh-so-pretty on a plate, require no utensils, and people love ’em. Need I say more?
To add a Southwest twist you’ll need a can of Ro-Tel Diced Tomatoes & Green Chiles. These come in a hot version as well but I find when serving a group, it’s best to go mild.
Combine one 8 ounce package of softened cream cheese (I always use reduced fat Neufchatel cream cheese), a little bit of sour cream, the entire slightly drained can of Ro-Tel, a little bit of seasoning salt and fresh ground black pepper. Mix until creamy.
Add some thinly sliced green onion, chopped black olives, shredded cheddar cheese, and a diced jalapeno. I typically seed the jalapeno well but those sensitive to heat can leave it out altogether.
Add 2 cups of cooked, shredded chicken. You can cook your own (see recipe below for directions) or make it even easier and use the meat from a store-bought rotisserie chicken.
I love to use different flavored wraps in addition to basic flour tortillas for pinwheels. These Garden Spinach Herb wraps from Mission are really tasty and add some nice color contrast to your plate. Be sure the wraps are at room temperature before assembling the pinwheels.
Spread a thin layer of the chicken mixture over the tortilla, leaving about a 1/2″ border so it won’t squish out when you roll it.
Roll ‘er up! Tightly.
Repeat the process. This recipe will fill five large, burrito size tortillas.
Wrap the rollups individually and tightly with plastic wrap. Place them in the refrigerator for about an hour or two. I wouldn’t recommend refrigerating them for more than a few hours or the tortillas can get a big soggy.
Just before party time, use a sharp knife to slice the rollups into 2″ (or so) pieces. My husband informed me that they look like sushi…now all I can see is sushi…thanks husband.
Ready to serve in nothing flat.
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Southwest Chicken Tortilla Pinwheels
Ingredients
- 8 ounces Neufchatel (light) or regular cream cheese, softened
- 3 tablespoons light sour cream
- 10 ounce can RoTel Tomatoes, drained slightly
- ½ teaspoon minced garlic
- ½ teaspoon all-purpose seasoning salt, like Lawry's Seasoned Salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- 5 green onions, thinly sliced
- 2.25 ounce can chopped olives
- 1 jalapeno, seeded as desired and diced (optional)
- 2 cups cooked shredded chicken, I use rotisserie chicken
- 5 large burrito size flour tortillas or wraps in assorted flavors
Instructions
- Use a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded chicken.
- Divide mixture between the tortillas, spreading out evenly leaving about a ½-inch border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
- Remove from refrigerator and use a sharp knife to slice into 2-inch pieces.
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Are you able to make these a day ahead of time? I have a lot of cooking to do tomorrow and am trying to lesson my load for tomorrow. Thanks
I prefer serving them the same day so the tortillas don’t get soggy.
Can you freeze these, defrost and serve them later?
I wouldn’t recommend this. I don’t think the flour tortillas would fare too well on the defrost and they might become gummy.
I have to watch the carbs for my diabetic husband. I saw the nutrition chart, but I did not see a serving size. Can you help with that?
I am going to try them but cant get the tin of tomatoes (ro tel) would tomatoes with chilli
Be ok
Hello, what are the nutrition facts for 1 full roll? I can’t wait to try them ?
Hi Valerie,
I haven’t made them yet, but can’t hardly wait to make them. My husband works at a RV Resort and they have so many get-togethers and I’m sure they will be a big hit. Which means NO LEFT OVERS! I will let you know how successful they are. It will be after the light stays longer.
Hope everyone loves them, Deborah! Please come back and let me know how it works out for you.
Any clue what the equivalent would be if using canned diced jalapeños?
Hi Donna. It would depend on how spicy you like it. There’s really no limit so just go with what you like!
Hi Valerie,
This is the 1st time making pinwheels
I didn’t had any boneless chicken so use chicken from the can and I drain the juice from them and break up the chicken and measure 2 cups like you say in your recipe and didn’t use light sour cream I use regular sour cream and didn’t use olives because most of the time when I use olives they seem make the dish more salty so I use 3 ounces of frozen peas instead. When I mix it, It is not soupy it’s thick. I had to flour tortilla shells My question to you is: On these flour tortilla shells on the package says you have to cook them. Do you cook them like package says or don’t cook them? This is might be your 1st man that contact you.
Hi Mike! I think all of your changes will be just fine. You should not need to cook the tortillas first if you’ve purchased the correct type. I wouldn’t recommend raw or uncooked tortillas that need to be cooked first for this recipe. Just go with the type you find at the grocery store that are fully-cooked and ready to go. Those are best for wraps and tortilla rollups. And, nope, you’re not the first man to ask a question about a recipe. There are lots of guys out there cooking 🙂
I LOVE these. Second time I’ve made them for my lunch! I don’t put jalapenos or green onions in them and I use a blender/mixer for the first part so the tomatoes are more blended b/c I don’t like tomatoes but LOVE the flavor of Rotel! LOL
Any idea how many calories are in one full roll? I’m “trying” to eat a little better and not sure if this would be the case lol
I have guestimated at 563
I made these for a holiday gathering and they were a big hit! No leftovers! Thanks!
These sound yummy, but I have to substitute plain diced tomatoes and some canned chilies for the Rotel. They are too hot for my taste. Most recipes I have seen for tortilla roll-ups say to chill 4-6 hours or longer, and I have made them the day before and they were just fine. Tortillas softer but not soggy, as long as filling is not too wet.
I want to make these without chicken. DO you think that is possible? I was thinking of using black beans instead
Yes, I think you could leave out the chicken and they would still be delicious. I’ve had others ask about adding beans and I’m really not sure how that would work out. If you try it, please be sure to let me now how it works out for you.