Mexican Chicken Pinwheels are delightfully bite-sized snacks that are filled with a creamy and flavorful mixture of chicken, cheese, and vibrant Mexican spices.
They’re not heavy or overly spicy either. I think they’re a perfect appetizer or party snack, and if you’re not a fan of a particular ingredient, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & savory snack that’s not overly spicy, you’ve come to the right place. When you make a creamy chicken filling and pair it with soft tortillas, you get the perfect bite-sized treat. The addition of fresh herbs and spices just sends it over the top. I’ve really been in the mood for flavorful finger foods, and these pinwheels remind me of festive gatherings. Not a fan of spicy food? Don’t worry, it’s still delicious without the heat!
Kitchen Equipment Needed:
- Mixing bowls
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Plastic wrap
- Serving platter
Ingredients:
- 2 cups cooked and shredded chicken
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 (4-ounce) can diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 6 large flour tortillas
Directions:
- Prepare the Filling:
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sour cream, salsa, diced green chilies, ground cumin, garlic powder, chili powder, salt, and black pepper. Mix until well combined.
- Add the shredded chicken and chopped cilantro to the mixture and stir until the chicken is evenly coated with the creamy mixture.
- Assemble the Pinwheels:
- Lay out one of the flour tortillas on a clean surface.
- Spread a generous amount of the chicken mixture evenly over the tortilla, leaving about 1/2 inch of the edge free of filling.
- Roll the tortilla up tightly to form a log. Repeat with the remaining tortillas and chicken mixture.
- Chill and Slice:
- Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Once chilled, remove the plastic wrap and slice the tortilla rolls into 1-inch thick pinwheels.
- Serve:
- Arrange the pinwheels on a serving platter and garnish with extra chopped cilantro if desired.
- Serve immediately or refrigerate until ready to serve.
Notes:
- You can adjust the level of spice by using mild, medium, or hot salsa and adjusting the amount of chili powder.
- These pinwheels can be made a day in advance and stored in the refrigerator until ready to serve.
- For a vegetarian version, replace the chicken with black beans or roasted vegetables.
Mexican Chicken Pinwheels are a versatile and crowd-pleasing appetizer that’s sure to be a hit at any gathering. Enjoy!
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