Taco Cream Cheese Pinwheels (Printable Format)

Flour tortillas rolled with taco-seasoned cream cheese, vegetables, and cheddar. Chill, slice, and serve.

# What You Need:

→ Cream Cheese Base

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 2 tbsp taco seasoning mix

→ Vegetables

04 - 1/2 cup red bell pepper, finely diced
05 - 1/2 cup green onions, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup canned corn, drained

→ Cheese

08 - 1 cup shredded cheddar cheese

→ Tortillas

09 - 4 large 10-inch flour tortillas

# How-To Steps:

01 - Beat cream cheese, sour cream, and taco seasoning until smooth and well combined.
02 - Fold in red bell pepper, green onions, black olives, corn, and cheddar cheese until evenly distributed.
03 - Spread filling over each tortilla, leaving 1/2-inch border along edges.
04 - Roll tortillas tightly into logs, wrap in plastic, and refrigerate at least 1 hour.
05 - Unwrap rolls and slice each into 6 pinwheels. Arrange on platter and serve chilled.

# Expert Suggestions:

01 -
  • The cream cheese filling comes together faster than you can preheat your oven for most appetizers
  • They actually taste better after chilling overnight, making them the ultimate make ahead party food
02 -
  • The refrigeration step is absolutely crucial because warm filling will squish out when you try to slice the rolls
  • Use your sharpest knife and saw gently through the tortilla rather than pressing down hard to avoid squishing the pinwheels flat
03 -
  • Mix your filling ingredients in the order listed to prevent the heavier vegetables from sinking to the bottom
  • If your tortillas are stiff from the fridge, microwave them for ten seconds to make them pliable and less likely to crack

Go Back