Ingredients
Scale
For the Cream Cheese Filling:
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream
- 2-3 tablespoons taco seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin (optional)
- ¼ teaspoon black pepper
- Pinch of salt
For the Fillings:
- 1½ cups shredded cheddar or Mexican blend cheese
- 4 green onions, finely chopped
- ½ cup red bell pepper, finely diced
- ½ cup black olives, drained and chopped
- 2-3 tablespoons pickled jalapeños, finely diced (adjust to heat preference)
- Optional: ¼ cup fresh cilantro, chopped
For Assembly:
- 4-5 large flour tortillas (10-12 inch burrito size)
For Serving:
- Salsa, guacamole, or sour cream for dipping
Instructions
- Soften Cream Cheese: Ensure cream cheese is at room temperature—this is crucial for smooth mixing and easy spreading. If cold, microwave for 15-20 seconds to soften.
- Make Cream Cheese Mixture: In a medium bowl, beat softened cream cheese with electric mixer or sturdy spatula until smooth and fluffy. Add sour cream, taco seasoning, garlic powder, cumin (if using), black pepper, and salt. Mix until completely smooth and well combined. Taste and adjust seasonings if needed.
- Prepare Vegetables: Finely dice bell pepper, chop green onions, chop black olives, and dice jalapeños. Pat vegetables dry with paper towels if they’re wet—excess moisture makes pinwheels soggy.
- Add Mix-ins: Fold shredded cheese, green onions, bell pepper, olives, jalapeños, and cilantro (if using) into the cream cheese mixture. Stir until everything is evenly distributed.
- Spread on Tortillas: Lay one tortilla flat on your work surface. Spread about ¾ to 1 cup of the cream cheese mixture evenly over the entire tortilla, going all the way to the edges. The layer should be about ¼ inch thick. Don’t overfill or it will squeeze out when rolling.
- Roll Tightly: Starting from one edge, roll the tortilla as tightly as possible without tearing. Apply firm, even pressure as you roll to eliminate air pockets and create a compact log. The tighter the roll, the better your slices will hold together.
- Wrap and Chill: Wrap each rolled tortilla tightly in plastic wrap, twisting the ends to seal. Repeat with remaining tortillas and filling. Refrigerate for at least 2 hours or up to 24 hours. This chilling time is essential—it allows the filling to firm up so slices hold together perfectly.
- Slice: When ready to serve, unwrap rolls and place on cutting board. Using a sharp serrated knife, trim off the ends (about ½ inch from each end—the ends are usually messy). Slice into ½ to ¾-inch rounds. You’ll get about 8-10 pinwheels per tortilla.
- Serve: Arrange pinwheels on a platter, spiral side up. Serve with salsa, guacamole, or sour cream for dipping. Enjoy!
Notes
- Room temperature cream cheese is essential—cold cream cheese won’t spread smoothly.
- Pat vegetables dry to prevent soggy pinwheels.
- Spread filling all the way to edges for complete coverage in every slice.
- Roll as tightly as possible without tearing for best results.
- Must chill at least 2 hours—this firms the filling so slices hold together.
- Use a sharp serrated knife for cleanest cuts through chilled rolls.
- Make up to 24 hours ahead for easy entertaining.
- Store wrapped pinwheels in refrigerator up to 3 days before slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus 2 hours chilling)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 pinwheels
- Calories: 245
- Sugar: 3g
- Sodium: 485mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 42mg