Cooked chicken breast, shredded – 2 cups

Cream cheese, softened – 8 oz

Cheddar cheese, shredded – 1 cup

Green onions, chopped – ½ cup

Red bell pepper, diced – ½ cup

Jalapeños, diced (optional, adjust to taste) – 2 tbsp

Black olives, chopped – ¼ cup

Taco seasoning – 2 tbsp

Large flour tortillas – 4-5


Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, chopped green onions, diced red bell pepper, diced jalapeños (if using), chopped black olives, and taco seasoning. Mix well until all ingredients are evenly combined.

Assemble the Pinwheels:

Lay a flour tortilla flat on a clean surface.

Spread an even layer of the chicken mixture over the tortilla, leaving a small border around the edges.

Gently roll up the tortilla tightly, ensuring the filling stays inside.

Repeat with the remaining tortillas and filling.


Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour. This step helps the pinwheels hold their shape and makes them easier to slice.

Slice and Serve:

Remove the chilled rolls from the refrigerator. Using a sharp knife, slice the rolls into 1-inch thick pinwheels.

Arrange the pinwheels on a serving platter and serve.

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