Mexican Tortilla Pinwheels

Lunch packing. Ugh. It’s so hard to get creative. I swear I run out of ideas by Tuesday. Every week!

I mean, what’s easier than a simple Mexican tortilla pinwheels meal that you make the night before? It stops the 11 AM “what’s for lunch” panic. This is one of those homemade Mexican tortilla pinwheels ideas that looks like you put in way more

This quick Mexican tortilla pinwheels recipe is my secret weapon. Any pinwheels are lifesavers for work lunches.

These Mexican Tortilla Pinwheels are an easy and delicious appetizer that can be served for any occasion. They’re filled with a tasty combination of cream cheese and green chilies, plus savory seasonings, all wrapped in a flour tortilla.

The result’s a bite-sized flavorful treat that you’ll absolutely love!

These are some of the best family friendly Mexican tortilla pinwheels because the kids can actually help make them. My teen can make a batch entirely on their own. It’s an easy Mexican tortilla pinwheels for beginners recipe.

effort than you did.

Preparing lunch is my least favorite task of the day. It’s when the kids are the fussiest about what they’ll eat, and I always seem to run out of ideas and these little ones always come to the rescue.

So, if you’re ready for some tasty goodness, use the best Mexican tortilla pinwheels recipe. Then let me know in the comments below how it turned out.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• No-cook recipe: Just mix the filling and roll it up. It chills in the fridge.

• The flavors are bold and distinctive.

• They require only a few ingredients to become a crowd-pleaser.

• Perfect for meal prep: Make the night before for easy to grab work or school lunches.

• Kid-friendly: Even picky eaters will devour these. Also the kids can help make them.

Ingredient Notes & Substitutions

Here are some other homemade Mexican tortilla pinwheels ideas.

• Cream cheese: The base. The cream cheese gives that nice tanginess. Make sure it’s fully softened so it mixes smoothly with the sour cream.
• Cheddar cheese: I usually go do a combo of cream cheese and cheddar. The cheddar cheese brings so much flavor and texture to the recipe. But you can also use Monterey Jack, pepper Jack, or any other type of cheese. Cheese is cheese, after all!
• Green chilies: Canned diced green chilies. They add a mild, tangy heat. Drain them very well so the filling doesn’t get watery.
• Black olives: I use the canned, sliced black olives. They give a great salty bite. Be sure to drain these well, too.
• Flour tortillas: Go for the large burrito size. Which gives you plenty of room to roll. You can use whole wheat tortillas for a healthy Mexican tortilla pinwheels version.
• Other mix-ins: You can add ground beef or turkey, black beans and bell peppers, olives and corn. You name it!

Whatever you add will give your pinwheels extra flavor and texture. If you’re not sure, start with one ingredient. Then taste it. And then add a few more to your liking.

Ingredients:

• Sour Cream
• Cream Cheese
• Green Chilies
• Black Olives
• Cheddar Cheese
• Garlic Powder to taste
• Seasoned Salt
• Flour Tortillas

How to make Mexican Tortilla Pinwheels:

Step 1. Add sour cream and cream cheese to a mixing bowl. The cream cheese needs to be at room temperature.

Step 2. Blend the two together with an electric mixer. You want this to be very smooth. Scrape down the sides of the bowl once or twice.

Step 3. With a rubber spatula stir in the chilies, chopped olives, cheese, and seasonings. Now you switch to the spatula. Gently fold everything together until it’s just combined.

Step 4. Use an offset spatula to spread the mixture equally on each flour tortilla. An offset spatula’s great here. Spread the filling all the way to the edges.

Step 5. Roll each up tightly. Start at one end. Keep the roll snug as you go. This helps the pinwheels hold their shape.

Step 6. Wrap each individual roll in plastic wrap. Sort of like a tootsie roll, is how it will look when you’re done. Fold the ends together, to keep it sealed.

Step 7. Wrap each individual roll in plastic wrap. Sort of like a tootsie roll, is how it will look when you’re done. Fold the ends together, to keep it sealed.

Step 8. Cut each filled tortilla in 1-inch pieces. A serrated knife gives the cleanest cuts.

Step 9. Serve with salsa-filled individual ramekins. Makes dipping easy for everyone (and they don’t share germs!).

Tips for Success

• Soften your cream cheese completely. Leave it out sitting on the counter for an hour. If you don’t, you’ll have lumps.
• Drain the chilies and olives very well. Pat them dry with a paper towel. Extra liquid will make your tortillas soggy.
• Don’t overfill the tortillas. A thin, even layer’s all you need.
• Use a serrated (bread) knife to cut the pinwheels. It saws through the tortilla cleanly.
• Wipe the knife clean between cuts. Keeps the filling from sticking too much.

Storage & Reheating

Proper storage is key to keeping these pinwheels fresh. Luckily, they’re fantastic for making ahead.

Can I make these tortilla pinwheels ahead of time?

Oh, YES! These Mexican pinwheels are a great make-ahead dish. All you have to do is assemble the pinwheels and refrigerate them until ready to serve.

You can make them a day ahead and just pull them out when you’re ready to enjoy them. Just don’t forget to cover them with plastic wrap, so they don’t dry out.

What’s the best way to store the leftovers?

These yum tiny Mexican tortilla rollups will be good for up to four days in the fridge. Pick your best airtight container, slide them in, and pop in the fridge.

You can also freeze them for two months. Place each individual portion on a tray lined with wax paper or parchment, and then store it in an airtight zip-close bag.

Sounds like we have a plan for the coming weeks.

Serving Suggestions

When I’m short on time, they go plain. But when I’m feeling fancy, I like pairing these bite-sized goodies with a side of guacamole, salsa dip, or sour cream.

For salsa, you could do mango or pineapple salsa if you want a sweet and fruity side. Or, for a spicier version, try out some chipotle or jalapeno salsa.

You can also do refried beans. YUM!

Notes

These pinwheels are pure nostalgia for me. They were the required snack at every family holiday party and potluck growing up.

My aunt always made them. We kids would sneak into the kitchen to steal the end pieces that she cut off before arranging them on the platter.

Now I make pinwheels for my own kids’ lunches, it feels good to pass on such a simple, happy little recipe.