Taco Cream Cheese Pinwheels (Printable)

Creamy taco-seasoned cheese and fresh vegetables rolled in soft tortillas for an easy Tex-Mex appetizer.

# What You'll Need:

01 - 8 oz cream cheese, softened

02 - 1/2 cup sour cream

03 - 2 tbsp taco seasoning mix

04 - 1/2 cup red bell pepper, finely diced

05 - 1/2 cup green onions, thinly sliced

06 - 1/2 cup black olives, sliced

07 - 1/2 cup canned corn, drained

08 - 1 cup shredded cheddar cheese

09 - 4 large (10-inch) flour tortillas

01 - Beat cream cheese, sour cream, and taco seasoning in a medium bowl until smooth and fully combined.

02 - Add red bell pepper, green onions, black olives, corn, and cheddar cheese. Stir until evenly distributed throughout the mixture.

03 - Lay tortillas flat. Spread a quarter of the cream cheese mixture over each tortilla, leaving a 1/2-inch border along edges.

04 - Roll each tortilla tightly into a cylinder, starting from one edge and applying gentle pressure to create a firm roll.

05 - Wrap each roll tightly in plastic wrap. Refrigerate for at least 1 hour to firm the filling for clean slicing.

06 - Unwrap rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a serving platter and serve chilled.

01 -

These come together in literally 20 minutes with zero cooking required
The creamy filling keeps tortillas soft for days, making them the ultimate make ahead appetizer

02 -

The plastic wrap needs to be tight around the rolls or theyll flatten on one side during chilling
A serrated knife works better than a straight chef knife for clean cuts that dont squish the filling

03 -

Let the cream cheese sit out for the full hour to soften, microwaving it makes it too runny
Use an offset spatula to spread the filling evenly and right to the edges for the most attractive pinwheels