These easy Taco Pinwheels wrap all your favorite taco flavors into fun, bite-sized spirals perfect for parties, game days, or quick snacks. Soft tortillas are rolled with a creamy, cheesy, seasoned meat filling, then chilled and sliced for colorful, grab-and-go bites everyone will love.
Ingredients
- 8 large flour tortillas (8–10 inch)
- 1 cup (8 oz / 225 g) cream cheese, softened
- 1 cup (4 oz / 115 g) shredded cheddar cheese
- 1 cup cooked ground beef or turkey, seasoned with taco seasoning and cooled
- 1/2 cup salsa (thick and chunky works best)
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked and cooled taco-seasoned ground meat, salsa, black olives, green onions, garlic powder, onion powder, salt, and pepper.
- Stir until the mixture is evenly combined, smooth, and creamy. Taste and adjust seasoning if needed.
- Lay one tortilla flat on a clean work surface. Spread a generous, even layer of the taco mixture over the tortilla, leaving about a 1/2-inch border around the edges.
- Starting from one long side, roll the tortilla up tightly into a log, keeping the roll firm so the filling stays inside.
- Repeat with the remaining tortillas and filling, creating 8 logs.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 8 hours, to firm up and make slicing easier.
- When ready to serve, remove the plastic wrap and use a sharp knife to slice each log into 1-inch pinwheels.
- Arrange the pinwheels cut-side up on a serving platter. Serve immediately or cover and refrigerate until ready to enjoy.
Variation
- Buffalo Taco Pinwheels: Swap salsa for buffalo sauce and use blue cheese or Monterey Jack instead of cheddar, then serve with ranch or blue cheese dressing for dipping.
- Vegetarian Taco Pinwheels: Replace the meat with black beans or refried beans, seasoned with taco seasoning, and add a handful of corn for extra texture.
- Spicy Jalapeño Pinwheels: Stir in chopped pickled jalapeños or fresh jalapeños and use pepper jack cheese for a bolder, spicier bite.
Cooking Notes
- Use burrito-size tortillas if you want larger spirals; just be sure not to overfill so they roll cleanly.
- If your salsa is very watery, drain off excess liquid before mixing to keep the filling thick.
- Wipe your knife clean between cuts for neat, tidy pinwheels that hold their shape on the platter.
Serving Suggestions
- Serve with small bowls of salsa, sour cream, and guacamole for dipping alongside the pinwheels.
- Pair with a simple side like tortilla chips and a veggie tray to round out a party spread or game day table.
- Pack leftovers in lunchboxes with a handful of grape tomatoes and cucumber slices for an easy, no-heat meal.
Tips
- For best texture, use room-temperature cream cheese so it blends smoothly with the other ingredients.
- Do not skip the chilling step; cold, firm rolls slice much more easily into clean pinwheels.
- If making ahead for a party, keep the logs wrapped and slice just before serving to prevent the edges from drying out.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling)
Nutritional Information (Per Serving)
- Calories: ≈210 kcal
- Protein: ≈9 g
- Sodium: ≈420 mg
Frequently Asked Questions
- Can I make Taco Pinwheels ahead of time?
– Yes. You can prepare and roll the tortillas, wrap them tightly in plastic, and refrigerate for up to 8 hours before slicing. For best texture, slice them just before serving. - Can I freeze taco pinwheels?
– It’s not ideal to freeze them fully assembled, as the cream cheese and tortillas can change texture. If needed, you can freeze the seasoned meat mixture separately and assemble fresh later. - How do I keep the pinwheels from getting soggy?
– Use thick salsa, fully cooled meat, and avoid overloading the tortillas with filling. Chill the logs well so the filling sets, and serve within a few hours of slicing. - What kind of tortillas work best?
– Soft, fresh flour tortillas (8–10 inch) work best because they roll without cracking. Avoid very thin or dry tortillas, which can tear as you roll them up.
Conclusion
Taco Pinwheels are the ultimate no-fuss party appetizer creamy, cheesy, and packed with taco flavor in every bite. They’re quick to mix, easy to roll ahead, and slice into colorful spirals that disappear fast. Perfect for potlucks, game days, or snack trays, these make-ahead bites are always a hit with both kids and adults.
Print
Taco Pinwheels
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: About 48–64 pinwheels (16 servings) 1x
- Diet: Omnivore
Description
These easy Taco Pinwheels wrap all your favorite taco flavors into fun, bite-sized spirals perfect for parties, game days, or quick snacks. Soft tortillas are rolled with a creamy, cheesy, seasoned meat filling, then chilled and sliced for colorful, grab-and-go bites everyone will love.
Ingredients
Scale
- 8 large flour tortillas (8–10 inch)
- 1 cup (8 oz / 225 g) cream cheese, softened
- 1 cup (4 oz / 115 g) shredded cheddar cheese
- 1 cup cooked ground beef or turkey, seasoned with taco seasoning and cooled
- 1/2 cup salsa (thick and chunky works best)
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked and cooled taco-seasoned ground meat, salsa, black olives, green onions, garlic powder, onion powder, salt, and pepper.
- Stir until the mixture is evenly combined, smooth, and creamy. Taste and adjust seasoning if needed.
- Lay one tortilla flat on a clean work surface. Spread a generous, even layer of the taco mixture over the tortilla, leaving about a 1/2-inch border around the edges.
- Starting from one long side, roll the tortilla up tightly into a log, keeping the roll firm so the filling stays inside.
- Repeat with the remaining tortillas and filling, creating 8 logs.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 8 hours, to firm up and make slicing easier.
- When ready to serve, remove the plastic wrap and use a sharp knife to slice each log into 1-inch pinwheels.
- Arrange the pinwheels cut-side up on a serving platter. Serve immediately or cover and refrigerate until ready to enjoy.
Notes
- Make sure the cooked meat is fully cooled before mixing so it doesn’t melt the cream cheese and make the filling runny.
- Use a thick salsa to avoid adding too much liquid, which can make the pinwheels soggy.
- Chilling time is important; it helps the rolls firm up so they slice cleanly without squashing.
- You can prepare the rolls a few hours in advance and slice right before serving for the freshest look.
- Adjust spice level easily by choosing mild, medium, or hot salsa and taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Bake, Chilled
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 3–4 pinwheels
- Calories: ≈210 kcal
- Sugar: ≈2 g
- Sodium: ≈420 mg
- Fat: ≈14 g
- Saturated Fat: ≈7 g
- Unsaturated Fat: ≈6 g
- Trans Fat: 0 g
- Carbohydrates: ≈13 g
- Fiber: ≈1 g
- Protein: ≈9 g
- Cholesterol: ≈40 mg
Keywords: taco pinwheels, tortilla roll-ups, party appetizer, make-ahead snacks, taco roll ups
