Tortilla Pinwheels
50 Comments
Posted: 01/30/25
Updated: 05/11/20
This post may contain affiliate links. Please read our disclosure policy.
Looking for a new appetizer for parties? These Tortilla Pinwheels are just what you need. Bite-sized pinwheels stuffed with a creamy mixture of cream cheese, black olives, green chiles, cheese spread on a tortilla, then rolled up, chilled and sliced. Tips and tricks to get the perfect pinwheel with tons of flavor, plus you can make these ahead of time.
Tortilla pinwheels are one of my favorite party snacks to make because you can make them ahead and they are super easy! There’s very little prep work and it’s as simple as mixing up a filling, spreading it on tortillas and then slicing them to serve. My version has a rich cream cheese filling flavored with cheddar cheese, green chiles, black olives and seasonings so each pinwheel is packed with flavor!
Keeping with the green chile southwestern flavors I love to make a batch of homemade salsa with chips and some guacamole, too. Add a pitcher of homemade margaritas and some friends and family and you have everything you need for a party! We all need easy snack recipes and I think these tortilla pinwheels will be your new favorite!
Why You’ll Tortilla Pinwheels
- This recipe makes a big batch of pinwheels — perfect for entertaining! Your guests are going to love it.
- Make your tortilla pinwheels appetizer ahead of time and then store in the fridge. I love things that can get prep work out of the way!
Ingredients for Tortilla Pinwheels
- Green chiles – Add lovely flavor and a bit of kick to these tortilla pinwheels with some green chiles.
- Black olives – If you’re not a fan of olives, you can leave these out. You can also use green olives!
- Cream cheese – For the most creamy results, use full fat cream cheese. Make sure you leave your cream cheese out at room temperature to soften it. It makes it a whole lot easier to make the filling!
- Cheddar cheese – You can swap out the cheddar cheese for Monterey jack, Colby jack, or any other shredded cheese you prefer to use.
- Garlic powder – Easily add flavor to these tortilla cheese roll ups with some garlic powder.
- Sour cream – This adds just a slight tangy flavor and extra extra creaminess to you tortilla pinwheels.
- Seasoned salt – Use whatever seasoned salt is your favorite!
- Green onions – Finely dice green onions to mix into the filling for these tortilla roll ups.
- Tortillas – You can use whatever kind of tortillas you want. We just use flour tortillas, but you could use whole grain, Keto tortillas, gluten free, or whatever else you enjoy!
Products Needed
- Sharp knife
- Plastic wrap
- Mixing bowl
- Measuring cups and spoon
How to Make Tortilla Pinwheels
Combine all of the ingredients, except for the tortillas, in a large bowl until thoroughly mixed together.
Divide the filling among the tortillas and spread it into an even layer on each.
Take the tortillas and roll up them up like a jelly roll, then wrap each one in plastic wrap. Place the rolled-up tortillas for several hours or overnight.
After chilling, slice with a sharp knife and serve!
How far in advance can I make tortilla pinwheels?
You can make them 24 hours in advance and they’ll be delicious when you’re ready to serve them!
How to Store Leftover Tortilla Pinwheels
If you have leftover pinwheels, just pop them in an airtight container and they’ll keep well for a few days in the refrigerator. I do not recommend freezing leftover pinwheels since they have a cream cheese filling.
Do I have to use plain tortillas?
Nope! You can use whole wheat ones or those ones that are flavored – I’ve seen spinach ones and others flavored with different ingredients. Feel free to experiment!
What size tortillas should I use for tortilla pinwheels?
For the tortillas, I use 10-inch (burrito-sized) tortillas. You can use 8-inch ones if that’s all you can find — you’ll just need a few more. But I don’t recommend using tortillas that are any smaller than 8-inches.
What to Serve with Tortilla Pinwheels
Serve this tortilla pinwheels recipe with many of your favorite party appetizers. Air fryer chicken wings, taco Chex mix, and buffalo chicken sliders are all fan favorites at parties. And they pair wonderfully alongside these pinwheels.
I love to serve dips at parties too, and the hearty dips go great with pinwheels since they’re a bit more light. Serve some seven layer dip and crock pot hamburger dip would be great to serve with this appetizer. So many fun options to pair with cream cheese tortilla pinwheels.
Pro Tips for the Best Tortilla Pinwheels
- Be sure to evenly divide the filling and spread it into an even layer! If you have too much filling it could squeeze out the ends of the tortillas when you roll them up.
- Don’t skip the chilling step! It might be tempting to just wrap and serve them, but giving them time to chill does a couple of things. It allows the flavors in the filling to fully develop and also helps the pinwheels hold their shape once you slice them.
- When you’re ready to serve them, use a sharp knife and use a sawing motion to slice them. That way you won’t smush them and they’ll have a better shape.
I love easy appetizer recipes and have quite a few that would go great with pinwheels! Once you try these, then make some of these other yummy treats.
More Fun Appetizers You’ll Love!
- My dill pickle dip is super easy and so delicious! Dill pickle lovers will rave over it.
- Or serve up the pinwheels with a side of homemade ranch dip and chips. So yum!
- Make a batch of my loaded guacamole dip — so good! It’s just as good as the fresh stuff you get in restaurants.
- For a crunchy snack, you can’t go wrong with my ranch pretzels!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Tortilla Pinwheels
If you need the perfect party appetizer try these Tortilla Pinwheels. Bite sized pinwheels stuffed with a creamy mixture of cream cheese, black olives, green chiles, cheese spread on a tortilla, then rolled up, chilled and sliced.
Video
pinwheels
Ingredients
- 1 cup sour cream
- 8 ounces package cream cheese softened
- 4 ounces can diced green chilies drained
- 4 ounces can chopped black olives drained
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 8 flour tortillas (10 inches)
Instructions
- Mix all filling ingredients together, except tortillas. Divide filling and spread evenly over tortillas; roll up tortillas.
- Roll each tortilla up in plastic wrap, twisting the ends. Refrigerate several hours or overnight.
- Unwrap; cut into slices. Lay pinwheels flat on glass serving plate.
Tips
A Few Tips…
- Be sure to evenly divide the filling and spread it into an even layer! If you have too much filling it could squeeze out the ends of the tortillas when you roll them up. Also, if they have too much they might not hold together well.
- Don’t skip the chilling step! It might be tempting to just wrap and serve them, but giving them time to chill does a couple of things. First, it allows the flavors in the filling to fully develop so they will taste amazing. Chilling the rolls also helps the pinwheels hold their shape once you slice them. They won’t fall apart!
- When you’re ready to serve them, use a sharp knife and use a sawing motion to slice them. That way you won’t smoosh them and they’ll have a better shape.
Nutrition Information
Serving: 2, Calories: 63kcal (3%), Carbohydrates: 3g (1%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 2g (13%), Cholesterol: 12mg (4%), Sodium: 170mg (7%), Potassium: 33mg (1%), Vitamin A: 170IU (3%), Vitamin C: 0.7mg (1%), Calcium: 52mg (5%), Iron: 0.3mg (2%)
Cindy Pflueger says
I have made this recipe for years and I use an electric knife to cut these. I find
that this works best. I’ve never had an issue with soggy wraps after taking them out of the frig.
Sarah Hill says
What a great idea for cutting these! I’m glad these have been a go to for you! Thanks so much for commenting and rating this recipe!
Sue says
Why is the filling loose? I refrigerated the filling first since it was runny. It was still loose after 4 hours. So I made another batch and the same thing happened. What did I do wrong?
Lori says
My thought is that the runniness was from the olives and chili’s, as the recipe call’s for them to be drained.
(After opening the chili’s and olives, separately, I placed them in a strainer in the kitchen sink, and let sit for several minute’s; even taking a small spoon and stirring. I was surprised to see the amount of liquid that was drained. Just a thought. Mine turned out fine.
Heidi Giles says
Can I make them 48 hours in advance?
Tarra Christensen says
A major hit
Kole says
Made these! Perfect, can I put the leftover ones in an airfryer to eat and not be soggy?
Kim Collins says
I have made this exact recipe many times, but instead, put them on a platter and put foil over them to chill. They are never soggy. They need room to breathe
Hannah says
I added dry ranch seasoning since this was pretty bland. I made them around 6pm, wrapped them in plastic wrap like the recipe says and put them in the fridge. I took them out of the fridge @ 7am the next day and they were so, so soggy. I’m guessing it’s because of the plastic wrap. I know chilling them does help keep them from falling apart, but I wouldn’t advise wrapping them next time. Hopefully they dry out enough to be edible in a few hours…
Lori says
I agree about the blandness, and thought I would look at other recipes to see what else to add. Some initial thought’s are, cumin, taco seasoning. I added an extra can of chili’s.
Audrey Schatzel says
They tasted good but were soggy.
Julie Evink says
Hi Audrey! I’m sorry to hear this. How long did you leave them in the refrigerator before serving them?
Anna Marie says
Excellent taste and easy to prepare! Thank you, all of my guests liked them!!!
Julie says
Perfect! I’m so glad they were a hit!
Dorothy Perkins says
These make me think of my mom at Christmas❤ I think I am making them for Thanksgiving this year. Always a favorite!
Julie Evink says
Awww isn’t it amazing how food can bring back memories? Enjoy!!
Wanda says
Can you freeze the pinwheels after you make them if you have extra?
Julie says
I haven’t tried freezing these. You could definitely try it, I’m not sure if the tortillas will get soggy after thawing.
Lori says
I have made many different variation’s of these, and have often placed them in the freezer for later use. Have not had any issue’s doing so. I do try to wrap as tightly as possible. Wrap in seran wrap; place in baggie, then inside a plastic container. Sometime’s even, placing the plastic container in side another baggie. Again, I have had success with freezing, and this has been helpful as I can take a few roll’s out of the freezer; then place in the refrigerator for later use.
Julie Evink says
That’s a great tip!! Thanks for commenting and rating the recipe!
Kim Collins says
I wl try this week and get back about it. Cream cheese freezes well. So we will see
JoAnn Fraser says
A big hit!
Julie says
Glad to hear it!