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Taco Pinwheels are an easy, make-ahead appetizer that’s loaded with flavor. With the classic ingredients of your favorite taco, this simple dish is perfect for everyone!
Taco Roll Ups
Mexican food is a favorite around here.
From the zesty guacamole, to the baked chicken tacos and sheet pan chicken fajitas, I love it all. Especially when chips and homemade salsa are involved. Along with a margarita, of course!
And easy appetizers? Those are even more delicious when taco flavors are involved.
This taco pinwheels recipe is about the easiest and most delicious snack out there. Featuring your favorite taco toppings, rolled up into a flour tortilla and cut into bite-sized pieces. What could be better?
These simple tortilla roll ups with cream cheese and taco seasoning are irresistible. From the savory seasoning to veggies and cheese, this make-ahead appetizer is perfect to serve to a crown for those parties or get-togethers. And I won’t tell if you make a meal out of these, either!
Ingredients in Mexican Taco Pinwheels:
- Cream cheese
- Sour cream
- Salsa
- Taco seasoning
- Shredded cheddar cheese
- Red bell pepper
- Green bell pepper
- Flour Tortillas
How to Make Taco Pinwheel Appetizers:
- In a large bowl, beat cream cheese, sour cream, salsa, and taco seasoning with an electric hand mixer until smooth.
- Stir in cheese and peppers until well combined.
- Spread about ¼ cup of mixture evenly onto a tortilla. Roll tightly and then cover with plastic wrap. Repeat the same process with each tortilla.
- Refrigerate tortillas for at least 45 minutes, or overnight, for maximum flavor.
- When ready to serve, slice each tortilla into 1-inch pieces. Serve with additional salsa, guacamole, or sour cream for dipping.
How Long Will This Appetizer Last?
This taco pinwheel recipe with no meat will last in an airtight container in the refrigerator for up to three days.
Can I Make These Ahead of Time?
Absolutely! You can prepare these pinwheels up to two days in advance and then slice before serving.
Tips for Making the Best Taco Roll Ups and Substitutions:
- Burrito-sized (10-inch) flour tortillas are best for these cream cheese pinwheels. However, you can use taco/fajita tortillas, if desired. You will just need more than the larger kind, so take that into account.
- Make sure the cream cheese is softened to room temperature so that it’s easy to spread with the other ingredients.
- Want to add more ingredients to these rollups? Shredded chicken, ground beef, black olives, and corn would be a delicious addition!
- Divide the filling in a thin, even layer among each tortilla. You don’t want to spread too much on each tortilla, as it will become messy when rolling and cutting.
- Chilling is a must with this recipe! Not only does it give the ingredients time to blend together and become extra flavorful, but it helps the tortillas firm up and stay in ‘pinwheel’ form when sliced.
Looking for More Mexican Recipes? I’ve Got You Covered!
An Easy Video Tutorial for Taco Pinwheels:
Taco Pinwheels
Ingredients
- 1 (8 ounce) block cream cheese softened
- ¼ cup sour cream
- ⅓ cup salsa any kind
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar Jack cheese
- ½ red bell pepper diced
- ½ green bell pepper diced
- 5-6 large flour tortillas (I used burrito-sized ones)
Instructions
- In a large bowl, beat cream cheese, sour cream, salsa, and taco seasoning with an electric hand mixer until smooth.
- Stir in cheese and peppers until well combined.
- Spread about ¼ cup of mixture evenly onto a tortilla. Roll tightly and then cover with plastic wrap. Repeat the same process with each tortilla.
- Refrigerate tortillas for at least 45 minutes, or overnight, for maximum flavor.
- When ready to serve, slice each tortilla into 1-inch pieces. Serve with additional salsa, guacamole, or sour cream for dipping.
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