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Four crescent chicken taco pinwheels in a wood bowl
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5 from 4 votes

Crescent Chicken Taco Pinwheels

An easy appetizer recipe filled with diced chicken, cream cheese, taco seasoning, and green chiles. It's perfect for when you need a quick snack or dinner idea too!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Main Course
Cuisine: American
Servings: 30 pinwheels
Calories: 121kcal
Author: Julie Evink


  • 2 cans refrigerated crescent rolls
  • 1 8 oz. cream cheese
  • 1/2 cup mayonnaise
  • 1 taco seasoning packet
  • 2 cups diced cooked chicken*
  • 1 4 oz. can green chiles do not drain liquid
  • Optional: 2 tbsp diced black olives juice of 1/2 lime
  • sour cream for serving


  • Preheat oven to 375.
  • Mix cream cheese, mayonnaise, and taco seasoning packet in a bowl with an electric mixer.
  • Mix in diced chicken, green chiles, and optional black olives and lime juice.
  • Unroll 1 crescent dough onto cutting board being careful not to separate into triangles. Press seams together to make one sheet of dough while spreading dough to about a 9 x 12 rectangle.
  • Spread half the chicken taco mixture onto dough. Spread a thin layer to the edges on each side. Beginning on the long side, roll up dough. Slice into 3/4 inch slices and place on a baking sheet.
  • Repeat with other can of crescent rolls and remaining chicken mixture.
  • Bake at 375 for 14 to 16 minutes or until crescent rolls become golden brown. Serve warm with sour cream.


*I used precooked grilled chicken found in my grocery store's meat department to make this recipe even easier!
*You can buy the seamless crescent dough sheets for this recipe if available at your local grocery store.


Calories: 121kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 276mg | Potassium: 54mg | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 2.1mg | Calcium: 11mg | Iron: 0.4mg