Taco Cream Cheese Pinwheels
Zesty taco-seasoned cream cheese and cheddar filling spread over large flour tortillas, layered with fresh lettuce, tomatoes, olives, and green onions, then rolled, chilled, and sliced into irresistible bite-sized spirals. A no-cook crowd-pleaser ready in just 45 minutes.
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning
- 1/2 cup salsa
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
Instructions
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, taco seasoning, and salsa. Stir until fully smooth and well blended.
- Lay one large flour tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture across the tortilla, leaving a small border around the edges.
- Sprinkle with shredded lettuce, diced tomatoes, sliced black olives, and chopped green onions.
- Starting from one edge, roll the tortilla tightly into a compact log.
- Repeat with the remaining tortillas and filling.
- Wrap each log tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up.
- Unwrap the chilled logs and use a sharp serrated knife to slice each into 1-inch pinwheels.
- Arrange cut side up on a serving platter and serve chilled.
Notes
Cream cheese must be fully softened before mixing for a smooth, spreadable filling.
Pat diced tomatoes dry before adding to prevent soggy tortillas.
For cleanest slices, chill logs overnight and use a sharp serrated knife.
Trim the ends of each log before slicing for a tidy presentation.
Store sliced pinwheels in an airtight container in the refrigerator for up to 3 days.
Not suitable for freezing.
Optional add-ins: diced jalapeños, seasoned taco meat, or a layer of guacamole.
Pat diced tomatoes dry before adding to prevent soggy tortillas.
For cleanest slices, chill logs overnight and use a sharp serrated knife.
Trim the ends of each log before slicing for a tidy presentation.
Store sliced pinwheels in an airtight container in the refrigerator for up to 3 days.
Not suitable for freezing.
Optional add-ins: diced jalapeños, seasoned taco meat, or a layer of guacamole.
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