Easy Mexican Tortilla Pinwheels
These Easy Mexican Tortilla Pinwheels are great served as an appetizer or for lunch! Delicious, flavourful little bites…with cream cheese, taco spice, peppers, onions, cilantro, salsa and cheese! So good.
As I’ve mentioned before, lunches are my least favourite meal to prepare. I just find them so tedious, and the options seem so limited. So when I find easy lunch ideas that are new to us, I jump on them. These Mexican Tortilla Pinwheels are just that kind of lunch.
I’ve seen recipes for pinwheels all around the interwebs, but really never tried them until I had some delicious ones at my friend Sarah‘s house (I’m going to share that recipe here soon too). I LOVED them. Little delicious bites loaded with cream cheese flavour. So good.
Since then I’ve made a few different varieties for lunches and snacks and the kids really like them. So much so that my daughter decided to make some of her own!
This past weekend my daughter was busy in our kitchen cooking and baking for the week ahead, and one of the recipes she made were these Easy Mexican Tortilla Pinwheels for their lunch kits. I love that my kids are now contributing to the meals in our house! Anyway, these are so simple to make, and used ingredients we already had on hand. With just 15 minutes of prep time, lunches were made for 2 days! Love that.
These pinwheels are SO easy to pack in the kids lunch kits, and they’re a really nice change from sandwiches. I just add some fresh veggies, and they get a nutritious, fun and delicious lunch.
Delicious, flavourful little bites…with cream cheese, taco spice, peppers, onions, cilantro, salsa and cheese! So good.
Easy Mexican Tortilla Pinwheels
These Easy Mexican Tortilla Pinwheels are great served as an appetizer or for lunch! Delicious, flavourful little bites…with cream cheese, taco spice, peppers, onions, cilantro, salsa and cheese! So good.
- Total Time: 75 minutes
- Yield: 40 pieces 1x
Ingredients
- 5 large flour tortillas
- 1 (8 ounce) package of cream cheese
- 2 tbsp sour cream
- 1 tsp taco spice
- 1/4 cup finely chopped red pepper
- 2 tbsp finely chopped green onion
- 2 – 3 tbsp finely chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
- 1/4 cup salsa
Instructions
- Using a mixer, mix together the cream cheese, sour cream and taco spice until smooth.
- Stir in the remaining ingredients (red pepper, green onion, cilantro, cheese and salsa).
- Spread the cream cheese mixture evenly between the 5 flour tortillas, making sure to leave about a half an inch along the edges of the tortillas without the mixture.
- Roll the tortillas up tightly, then refrigerate for at least an hour, and even overnight.
- When you’re ready to serve them, cut the tortillas into 1/2 to 3/4 inch thick.
Enjoy!
You can make your own Taco Spice for this recipe!
Have a delicious day!
these look delicious, and would have been a perfect accent to my supper tonight
Thank you Linda!
This looks like such a fun recipe. I am always looking for some new lunch ideas as well, so I appreciate you sharing this one. I am sure I will be making it often.
★★★★★
Are these freezable?
Hi Cathryn! I’ve never frozen them before so I’m not sure…I would be afraid they’d get soggy as they de-thaw.
Delicious recipe. I made these for a taco party bar. I doubled the recipe, and used the large 12” soft taco shells, it only made about 55, thin spread, 1/2 inch thick when cut. They are good, but doesn’t make as much as I thought.
Hey Jo-Anna
I had fun making these Mexican Tortilla Pinwheels for my birthday party yesterday. I prepared it a few minutes before the party, so it was fresh and tasty. How long do you feel they will last in the fridge if I make a large batch?
★★★★★
Hi Claire! These will last a couple of days, 2 is best, but I have kept them 3 days and they’re good…maybe a little more soggy.
When last week I was invited to a potluck, a great confusion arose in my mind! I wanted to take something unique along with me and then came across this recipe for the gorgeous Mexican Tortillas. Everyone praised me!