Tortilla Pinwheels
48 Comments
Posted: 05/10/20
Updated: 05/11/20
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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!
This recipe makes a big batch of pinwheels – perfect for entertaining! 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!
Contents
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A Few Notes about the Ingredients
This recipe is really easy to make and be sure to follow these tips so they turn out perfect!
- 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.
- 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!
- Thoroughly drain the green chiles (I use the canned ones) and the black olives. You don’t want excess liquid in the filling otherwise it will make it runny.
- If you’ve never used seasoned salt before it’s basically a mixture of salt, dried herbs and other seasonings all mixed together. Look for it in the spice aisle!
Tortilla Pinwheels in Four Easy Steps!
- Mix – Combine all of the ingredients (except for the tortillas) in a large bowl until it’s completely mixed.
- Spread – Divide the filling among the tortillas and spread it into an even layer on each.
- Roll – Take the tortillas and roll up them up like a jelly roll and wrap each one in plastic wrap.
- Chill – Place the rolled-up tortillas for several hours or overnight.
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.
How far in advance can I make them?
You can make them 24 hours in advance and they’ll be delicious when you’re ready to serve them! If you have leftover pinwheels, just pop them in an airtight container and they’ll keep well for a few days in the refrigerator.
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!
I’m having a party! What other appetizers go with tortilla pinwheels?
I’m so glad you asked! I love easy appetizer recipes and have quite a few that would go great with pinwheels!
- My dill pickle dip is super easy and so delicious!
- Or serve up the pinwheels with a side of homemade ranch dip and chips.
- Make a batch of my loaded guacamole dip – so good!
- For a crunchy snack, you can’t go wrong with my ranch pretzels!
These tortillas are always a go-to party snack for me – I think you’ll love them, too!
Love it? I knew you would! Rate it, please!! It would be awesome if you’d give it a five-star rating below! If you snap any photos, don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!
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
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.
pinwheels
Ingredients
- 1 c. sour cream
- 8 oz package cream cheese softened
- 4 oz can diced green chilies drained
- 4 oz can chopped black olives drained
- 1 c. shredded cheddar cheese
- 1/2 c. chopped green onions
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 8 10in. flour tortillas
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.
Video
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%)
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!