Mexican Pinwheels + Video (Easy, Make Ahead, Freezer Friendly!)

These Mexican Pinwheels are the ultimate crowd-pleasing appetizer, bursting with fiesta flavors, and crafted with expert technique to ensure they won’t fall apart, get soggy, or misshapen. With step-by-step tips, make-ahead instructions, and plenty of variation ideas, this post ensures your pinwheels will turn out perfectly every time—whether you’re feeding a party or prepping lunchboxes. Expect a creamy, zesty, irresistible bite in every swirl!

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top view of Mexican cream cheese pinwheels on a tray showing how creamy they are

Pinwheel Recipe

The first time I tasted cream cheese tortilla pinwheels was on New Year’s Eve from a platter from Costco. It was love at first bite. Since then, I’ve been a huge fan of making my own pinwheel appetizers and perfecting them because they:

Taste 1000X better than store-bought
Are infinitely customizable
Are quick and easy to prepare
Are make-ahead friendly
Are easy to serve and easy to eat

Mexican Pinwheel Recipe

Today, I’m excited to introduce you to this spectacular mashup between your favorite cream cheese pinwheels and your favorite Southwest flavorings to create Mexican pinwheels!

Flavorful. This combo has become my favorite pinwheel recipe because they are explosively flavorful, not to mention indulgently creamy with bright pops of sweet corn, hearty pops of black beans, and spicy pops of jalapenos all in one simple, bite-size pinwheel.

Customizable. Best of all, by making tortilla roll ups at home at home, you can customize them with your favorite add-ins or whatever you have on hand. .

Make Ahead. These Mexican pinwheels are ideal for parties, especially when hosting, because you can make them ahead of time to avoid the last-minute rush, and you don’t have to worry about them staying warm or the hassle of reheating, They also transport easily: Simply plate, cover with plastic wrap, refrigerate, then serve and watch them disappear in a flash!

Tasty any time. While these tortilla pinwheels are perfect for a party, they’re also tasty as an afternoon snack (for kids and adults) or a fun dinner along with a simple salad. When serving for dinner, I like to warm them up in the microwave for a few seconds then it’s like serving sliced burritos!

a stack of pinwheel appetizers stacked on a platter garnished with cilantro

Pinwheels Ingredients

These Mexican tortilla pinwheels taste even better than they look, all thanks to the magical combination of simple ingredients. Here is what you will need:

Tortillas: Burrito-size flour tortillas that are 9-10 inches wide. Do NOT use corn tortillas, they are not large enough and will break and crumble when rolled.
Ground beef: Tastes juicy and crumbles finely so you can make compact pinwheel appetizers. The best meat to use is 85%-93% lean. That means 85% is lean and 15% is fat. The fat will give the ground beef a juicy, beefy flavor without all the dripping grease.
Garlic: 4-6 garlic cloves or you may substitute with 1 teaspoon garlic powder.
Homemade taco seasoning: Chili powder, ground cumin, smoked paprika, onion powder, oregano, salt, and pepper. I love making homemade taco seasoning because you can customize it to your palate and the specific recipe.
Cream cheese: Full fat or reduced fat will both work, but full fat will taste more indulgently creamy because fat equals flavor. Make sure the cream cheese is super soft, you should be able to poke through it with your finger.
Salsa: Use mild or medium salsa and then adjust the jalapenos to your taste.
Chopped green chiles: These come from a can and add a subtle tang to the cream cheese pinwheels. Take care to use mild chopped green chiles, as the hot ones can be extremely spicy. Mild green chiles, however, are more tangy than hot, so you don’t have to worry about them making your tortilla roll-ups spicy.
Chopped jalapenos: Use canned jalapenos instead of fresh ones because they are soft and, most importantly, boast a spectacular tanginess that cuts through the creaminess. They also allow you to easily customize the heat by adding more, a little at a time, whereas fresh jalapenos should be sautéed first.
Corn: Just ½ cup from a can adds a subtle, fresh corn flavor and delightful texture.
Beans: ½ cup black beans adds a hearty, earthy creaminess.
Cilantro: Adds a zippy, citrusy freshness. If you don’t like cilantro, just skip it.
Cheese: Sharp cheddar cheese for the most punch of flavor.

CAN I USE GROUND TURKEY?

Yes! This pinwheel appetizer also works well with turkey. The creamy filling helps disguise the fact that you’re using a leaner protein. Whenever I use turkey in place of beef, I add one teaspoon of beef bouillon. I use this trick in my turkey tacos and turkey chili , and it is AMAZING! It infuses the turkey with rich, beefy flavor that will blow your mind. See the recipe variations section for more protein ideas.

pinwheels on a plate showing how thick to slice them

How to Make Pinwheels

These pinwheel appetizers stuffed with creamy, flavorful filling are guaranteed to be a hit at your next gathering. Here’s how to make this easy recipe in just a few steps (full pinwheel recipe in recipe card at the bottom of the post):

Step 1: Brown the beef. Cook the beef until almost cooked through then finish cooking with the garlic and seasonings. Drain off excess fat then set aside to slightly cool while you make the creamy filling.

showing how to make Mexican pinwheels by browning beef in a skillet

Step 2: Make cream cheese filling. Whisk together the cream cheese, salsa and sour cream until smooth. Stir in the corn, black beans, cheese, green chilies, jalapenos and beef.

a collage showing how to make Mexican cream cheese pinwheels by adding cream cheese, sour cream and salsa, cheese, cilantro corn, cheese and beef to a bowl

Step 3: Make tortilla roll ups. Working with one tortilla at a time, spread some filling to within ½-inch of the edges. Tightly roll up each tortilla.

showing how to make pinwheels by spreading cream cheese filling onto tortilla then rolling up tightly

Step 4: Sear tortilla roll ups. This step adds flavor, but more importantly, seals the tortilla pinwheels closed. Add rolls, seam side down, to a skillet and cook until golden on each side.

showing how to make pinwheels by toasting the roll ups in a skillet

Step 5: Chill tortilla roll ups. Line the roll ups on plates/platter and cover with plastic wrap. Refrigerate for at least 3 hours in the refrigerator.
Step 6: Slice and serve. Slice the tortilla roll ups into 1-inch slices. Serve the pinwheels chilled, room temperature or heated in the microwave for a few seconds.

showing how to make pinwheels by slicing roll ups with a knife into 1-inch pieces

What to serve with Mexican cream cheese Pinwheels?

This pinwheel recipe is explosively flavorful on its own, but even more delicious dunked in guacamole or salsa.

Guacamole: I highly suggest my guacamole recipe or you can use your favorite recipe or store bought usually found in the deli section. When I am feeling lazy, I will even omit the red onions and garlic and substitute with garlic and onion powder.
Salsa: store bought salsa is always an easy topping (I love Mateos from Costco) or go gourmet with my homemade restaurant salsa that’s easy to make in the blender once you have all of the ingredients.

Tips for Making tortilla roll ups

This pinwheel appetizer stuffed with creamy, flavorful filling are guaranteed to be a hit at your next gathering. Follow these tips and tricks to make them even more of a success:

Use fine ingredients. Crumble the beef into small pieces and use finely grated cheese so the filling isn’t bulky and the cream cheese pinwheels roll up tightly. If you add bell peppers or any other add-ins to the filling, dice them finely.
Roll the tortillas very tightly. The trick to beautiful pinwheels is to roll the tortillas very tightly, especially in the beginning, otherwise you’ll end up with a hole in the middle of the roll-ups. Rolling the tortillas tightly also creates tight, compact pinwheels with more swirls.
Don’t skip the sear. Toasting the seam side of the tortilla roll-ups acts like glue, sealing the tortilla pinwheels closed.
Refrigerate the tortilla roll-ups for at least 3 hours. Don’t shortcut the chilling time. This gives the filling time to set and firm up; otherwise, the roll-ups will get smashed when you try to slice them.
Cover the pinwheels tightly with plastic wrap. This will prevent the tortillas and the filling from drying out. Dry tortillas can crack when sliced, and a dry filling won’t be as satisfyingly creamy.
Don’t slice the pinwheels too thin. Aim for at least 1-inch-thick slices. If the slices are too thin, there isn’t enough tortilla in each pinwheel to create a sturdy structure, and they are more likely to fall apart.

Pinwheel Recipe Variations

Possibly the best thing about this pinwheel recipe is it’s easy customize with your favorite add-ins or whatever you have on hand. Don’t love heat? Skip the jalapenos. Want more crunch? Add bell peppers are lettuce.
The options are limitless! Here are just a few ideas:

Tortillas: Choose from a wide variety of tortillas as long as they are at least 9 inches wide. Try oat bran, wheat flour, or for gluten-free, try spinach tortillas, cauliflower tortillas, almond flour tortillas, etc.
Protein: Use anything you’d like! Shredded chicken, ground turkey, carne asada, etc. See the section below for lots of ideas.
Filling: Swap the black beans for more corn, or the corn for more black beans, or omit altogether. You can also substitute some of the corn and/or black beans with finely diced red or green bell peppers, lettuce, black olives, poblano peppers, chayote, spinach, or pickled red onions.
Jalapenos: Use hot sauce or cayenne pepper to taste as an alternative.
Salsa: Try salsa verde instead of traditional tomato salsa.
Cheese: Swap the cheese for Mexican cheese blend or pepper Jack. I wouldn’t go with just Monterrey because it is not flavorful enough. You could also add Cotija cheese in combination with other cheeses.
Taco seasoning: swap the seasonings for 2 tablespoons taco seasoning.

How to serve Pinwheels

Lunch: Pinwheels aren’t just for appetizers! Kids (and adults!) will love them for an easy lunch too. I like to microwave a few pinwheels for 10-15 seconds so they’re warm, but they can also be served cold.
Snacks: Grab a few from the refrigerator in between meals for snacking. They are more filling than junk food!
Appetizer: Mexican pinwheels will be a hit at any gathering (like upcoming New Year’s!) because you can make them ahead and don’t have to worry about reheating or serving them warm.
Dinner: Serve them up for dinner with salad such as Mexican Salad, Southwest Salad, Mexican Street Corn Salad, or Corn Salad with Cilantro Lime Vinaigrette;
Fruit such as pineapple, Pina Colada Fruit Salad, or Perfect Fruit Salad.
Roasted veggies like roasted broccoli or asparagus, but instead of Parmesan, try Cotija cheese to stick with the fiesta flair.

How to Make Pinwheels Ahead of Time

Yes, like any cream cheese pinwheels, Mexican Pinwheels are best made at least 3 hours ahead of time so they can chill and firm up enough to slice in the refrigerator. The tortillas are at their best (and even still a little crunchy) if served the same day, but the pinwheel recipe can be prepared up to 24 hours ahead of time. If you make them any farther ahead, they are still delicious, but the tortillas get softer the longer they sit, and after a couple of days, they can become a little soggy.

How to Store Mexican Roll Ups

Store the Mexican cream cheese pinwheels tightly covered with plastic wrap in the refrigerator for up to 3 days. Keep in mind, however, that pinwheels are at peak freshness and best served on the day they are made, as the tortillas will soften over time. The pinwheels will still be tasty, but they won’t have the impressive freshness you want for serving guests.

How to Freeze Pinwheels

Yes, pinwheels freeze very well for up to two months. To freeze, line the pinwheels on a baking sheet or platter so they aren’t touching, and place them in the freezer to flash-freeze. Freeze until solid, about 2 hours, then transfer to a freezer-safe storage bag. Press out as much air as possible before sealing to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator.

Pinwheel FAQs

My Pinwheels are Falling Apart, What am I doing Wrong?

If your pinwheels are falling apart, there could be one of four things wrong, or a combination:

•Not enough filling: Make sure to use at least ¾ cup and spread almost to the edges
•Not wrapping the tortillas tightly enough: Compactly rolling the tortillas helps them “glue” together
•Not searing long enough: Toast the seam side of the tortilla roll up until it seals/melts closed
•Not refrigerating for long enough: The rolls need at least 3 hours to chill; otherwise, the cream cheese filling is too loose and doesn’t bind the tortilla pinwheels together
•The pinwheels were sliced too thinly: Thin pinwheels are too flimsy/not structurally sound

Can I use a different protein?

Yes, you can make pinwheels with practically any protein as long as it is chopped very finely. You don’t want the protein/filling to be bulky, otherwise the tortilla pinwheels won’t roll up tightly.

If making this pinwheel recipe with a different protein recipe, follow the directions for that recipe and skip the homemade taco seasoning for the pinwheels. Here are some options:

•Ground chicken or turkey: Use the same seasonings and add 1 teaspoon beef bouillon if desired while cooking.
•Shredded chicken: About 2 ½ cups of homemade shredded chicken or rotisserie chicken. Add the seasonings directly to the cream cheese mixture, rather than to the chicken.
•Carne asada: Juicy, marinated, and spice-rubbed steak.
•Carnitas: Slow-cooked pulled pork with glorious caramelized, crispy ends.
•Beef Barbacoa: Slow-cooked, tangy, smoky, rich, spicy, juicy beef.
•Slow Cooker Mexican chicken is an all-time reader favorite for classic, flavorful Mexican Chicken
•Honey lime salsa verde chicken: Sweet and tangy slow cooker pulled chicken.
•Cilantro lime chicken: Zesty, tangy, and citrusy
•Salsa verde chicken: Tangy, flavorful, with just the right amount of kick.
•Chipotle chicken: Smoky, robust, and spicy.
•Chili lime chicken: smoky, robust, and tangy.
•Chicken tinga: Super quick to prepare, made with shredded rotisserie chicken. It’s spicy so omit the jalapenos in the pinwheel recipe.

showing how to serve Mexican pinwheel recipe by dipping into guacamole

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Mexican Pinwheels

These Mexican Pinwheels are always a hit at parties, holidays and get togethers with kids and adults alike. They can be whipped up in practically no time at all, are easy to transport and are make ahead friendly – win, win, win! This pinwheel appetizer recipe is made with creamy taco filling spiked with taco meat, cream cheese, sour cream, salsa, black beans, corn, jalapenos, cilantro and cheese spread over soft flour tortillas, then rolled up into mouthwatering, flavorful, hand held heroes.

Servings: pinwheels

Prep Time: 4

Cook Time: 20

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Ingredients

7 9-inch flour tortillas (or 6 10-inch tortillas)
1 pound lean ground beef
4-6 garlic cloves, minced (may sub 1 tsp garlic powder)
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 tsp EACH smoked paprika, onion powder, salt, dried oregano
1/4 teaspoon pepper
8 oz. cream cheese, very soft
1/2 cup sour cream
1/2 cup salsa
1 cup finely shredded sharp cheddar cheese
½ cup corn, rinsed, drained, dried
½ cup black beans, rinsed, drained, dried
1 4 oz. can chopped mild green chilies
1 4 oz. can chopped jalapenos
1/2 cup cilantro, minced (measure before chopping)

For Serving (optional)

Instructions

Brown beef in a large skillet until almost cooked through, crumbling it into fine pieces with the back of your spatula. Add garlic and all seasonings and cook through. Drain off any excess grease (if there is any); set aside.
In a large bowl, whisk together the cream cheese, salsa and sour cream until smooth. Stir in all remaining ingredients (including beef), starting with only 2 tablespoons jalapenos and adding more to taste if desired.
Working with one tortilla at a time, spread about ¾ cup (1 cup if 10-inch tortillas) filling to within ½-inch of the edges with an offset spatula (if you have one). Tightly roll up each tortilla.
Heat a large skillet over medium heat then add tortilla roll ups seam side down, 1-2 at a time. Sear the seam side closed then toast the roll ups until golden on all sides. If you’re in a hurry, you can just sear the bottom seam side closed.
Line roll ups in a single layer on a platter and cover tightly with plastic wrap. Refrigerate for at least 3 hours or overnight before slicing (otherwise they won't be firm enough and will smoosh).
Once chilled, slice the roll ups into 1-inch slices. You can also chill, slice and then chill until ready to serve Serve the pinwheels chilled, room temperature or heated in the microwave for a few seconds. Serve with salsa and/or guacamole for dipping.

Video

Notes

Ground chicken or turkey: use the same seasonings and add 1 teaspoon beef bouillon if desired while cooking.
Recipe variations: see post for additional recipe variations, tips and tricks.
Storage: Store the pinwheels tightly covered with plastic wrap for up to 3 days in the refrigerator. Keep in mind, however, pinwheels are at peak freshness and best served the day they are made because the tortillas will soften over time. The pinwheels will still be tasty but not the impressive freshness you want for serving guests.
To freeze: Line the pinwheels on a baking sheet or platter so they aren’t touching and place in the freezer to flash freeze. Freeze until solid, about 2 hours then transfer to a freezer-safe storage bag or freezer safe container with parchment in between the layers. Press out as much air as possible before sealing to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator.