Step 2: Assemble the Pinwheels
- Lay a tortilla flat on a clean surface or cutting board.
- Spread a generous ½ cup of the chicken filling evenly over the tortilla, leaving about ½ inch around the edges for easier rolling.
- Roll the tortilla tightly from one end to the other, forming a cylinder.
- Repeat the process for all tortillas and remaining filling.
Step 3: Chill for Better Slicing
- Wrap each rolled tortilla in plastic wrap.
- Refrigerate for at least 30 minutes. Chilling helps the pinwheels hold their shape when sliced.
Step 4: Slice and Serve
- Remove the pinwheels from the refrigerator and unwrap.
- Using a sharp knife, slice each roll into 1-inch pieces.
- Arrange the pinwheels on a serving platter.
- Serve with salsa, guacamole, or sour cream for dipping.
Pro Tip: For a warm variation, place the sliced pinwheels on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until the cheese melts slightly.
Why You’ll Love Mexican Chicken Pinwheels
- Versatile: Perfect as appetizers, party snacks, or even a quick lunch.
- Customizable: Swap veggies, cheeses, or spices to match your taste.
- Make-Ahead Friendly: Prepare them in advance and slice when ready to serve.
- Kid-Friendly: Bite-sized and packed with flavor without being too spicy.
Conclusion
Mexican Chicken Pinwheels are a perfect combination of creamy, cheesy, and zesty flavors wrapped in a soft tortilla. They’re visually appealing, easy to make, and guaranteed to disappear quickly at gatherings. Once you try this recipe, these pinwheels are sure to become a staple in your kitchen for both casual meals and special occasions.
If you want, I can also give you a spicy baked version with a crispy golden crust that makes these pinwheels even more irresistible. Do you want me to create that version too?
