Of all the appetizers in my arsenal, the one that disappears the fastest, without fail, is this recipe for Taco Tortilla Roll Ups. I first made them for a family game night, thinking they’d be a simple, no-fuss snack to have on the coffee table. I was not prepared for the reaction. My husband, who is usually a man of few words when it comes to food, declared them “the perfect snack.” My kids, who can be notoriously picky, devoured them, asking if we could have “taco circles” for lunch the next day. Since then, these pinwheels have become a non-negotiable staple for Super Bowl parties, potlucks, and even as a quick and fun weeknight dinner when I’m short on time. They have the irresistible, savory flavor of a taco, but transformed into a cool, creamy, and incredibly convenient bite-sized treat. The blend of seasoned cream cheese, zesty green chiles, and sharp cheddar all rolled up in a soft flour tortilla is simply magic. They are the definition of a crowd-pleaser, and I’m so excited to share my tried-and-true method with you.
The Ultimate Taco Tortilla Roll Ups Recipe
This recipe is designed for maximum flavor and perfect texture. The key is in the balance of ingredients and the crucial chilling step, which ensures the roll ups are firm and easy to slice.
Yields: Approximately 60-70 pinwheels
Prep time: 20 minutes
Chill time: 2 hours (minimum)
Total time: 2 hours 20 minutes
Ingredients
- Cream Cheese (2 blocks, 16 oz total): Use full-fat block-style cream cheese for the best flavor and firmest texture. It’s essential that you let it soften to room temperature for at least an hour. This is the secret to a smooth, lump-free filling.
- Sour Cream (1 cup): This adds a delightful tangy flavor and makes the cream cheese mixture more spreadable. Full-fat sour cream works best, but light sour cream is an acceptable substitute. You can also use plain Greek yogurt for a similar tang and a protein boost.
- Taco Seasoning (1 packet, 1 oz): A standard packet of your favorite store-bought taco seasoning works perfectly. If you prefer to control the sodium and spice, you can use 2-3 tablespoons of a homemade taco seasoning blend.
- Shredded Mexican Cheese Blend (2 cups): A pre-shredded blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses is perfect here. You can also shred your own block of sharp cheddar or Monterey Jack for a meltier consistency, as pre-shredded cheeses contain anti-caking agents.
- Diced Green Chiles (1 can, 4 oz): Use mild diced green chiles for a subtle, zesty flavor without overwhelming heat. Be sure to drain the can very well to prevent the filling from becoming watery.
- Sliced Black Olives (1 can, 4 oz): The salty, briny flavor of black olives is a classic component of this recipe. Drain them thoroughly and give them a rough chop if the slices are too large.
- Green Onions (1 bunch, about 4-5 stalks): Finely slice both the white and green parts. They provide a fresh, mild oniony bite that cuts through the richness of the cheese.
- Large Flour Tortillas (8-10, “Burrito” size): This is arguably the most important ingredient choice. You need large, soft, pliable flour tortillas. Do not use corn tortillas, as they will crack when rolled. The “burrito” size (10-12 inches) gives you the best-sized pinwheels.
Step-by-Step Instructions
Follow these detailed steps to ensure your taco roll ups are perfect every time. The process is simple, but the details matter for achieving that ideal swirl and clean slice.
Step 1: Prepare the Cream Cheese Base
In a large mixing bowl, place your two blocks of softened cream cheese. Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 1-2 minutes until it is completely smooth and creamy. Scrape down the sides of the bowl with a spatula. This step is crucial for eliminating any lumps and creating a velvety-smooth foundation for your filling. If you don’t have a mixer, you can use a sturdy spatula and some elbow grease, but ensure the cheese is very soft first.
Step 2: Combine the Filling Ingredients
Add the sour cream and the entire packet of taco seasoning to the whipped cream cheese. Mix on low speed until just combined. You don’t want to over-whip it at this stage. Once it’s incorporated, switch to a spatula. Add the shredded Mexican cheese, the well-drained diced green chiles, the well-drained sliced black olives, and the finely sliced green onions to the bowl. Gently fold all the ingredients together with the spatula until everything is evenly distributed. Give it a quick taste and add a pinch of salt or extra taco seasoning if you feel it needs it.
Step 3: Assemble the Roll Ups
Lay one large flour tortilla flat on a clean work surface or cutting board. Scoop approximately 1/2 to 3/4 cup of the cream cheese mixture onto the tortilla. Using an offset spatula or the back of a spoon, spread the filling in a thin, even layer across the entire surface of the tortilla, leaving a small ½-inch border along the top edge. This empty border will help seal the roll without the filling squeezing out.
Step 4: Roll and Wrap
Starting from the edge closest to you, begin to roll the tortilla up as tightly as you can without tearing it. A tight roll is the key to well-defined, round pinwheels that hold their shape. When you reach the end, the small border of clean tortilla will help the log seal itself. Place the rolled tortilla log seam-side down. Repeat this process with the remaining tortillas and filling.
Step 5: The Crucial Chilling Stage
Tightly wrap each individual tortilla log in plastic wrap. The plastic wrap serves two purposes: it keeps the tortillas from drying out and helps the logs hold their tight, round shape as they firm up. Place the wrapped logs in the refrigerator to chill for a minimum of two hours. For the best results and firmest texture, let them chill for four hours or even overnight. Do not skip this step! Chilling allows the cream cheese filling to solidify and the flavors to meld together, which is essential for getting clean, beautiful slices.
Step 6: Slice and Serve
Once the rolls are thoroughly chilled and firm to the touch, unwrap them one at a time. Place a log on a cutting board. Using a very sharp serrated knife (like a bread knife) or a thin, sharp chef’s knife, trim off and discard the uneven ends (these are the chef’s snack!). Then, slice the log into uniform ½ to ¾-inch thick pinwheels. Arrange them on a platter, and watch them disappear!
Nutrition Facts
- Servings: 10 (approximately 6-7 pinwheels per serving)
- Calories per serving: Approximately 380-420 kcal
Disclaimer: The nutritional information provided is an estimate and can vary based on the specific brands of ingredients used.
Preparation Time at a Glance
- Active Preparation Time: 20 minutes
- Chilling Time: 2-4 hours (or overnight)
- Slicing Time: 10 minutes
- Total Time (including minimum chill): 2 hours 30 minutes
How to Serve Your Taco Tortilla Roll Ups
These versatile pinwheels can be served in a variety of ways, making them perfect for any occasion. Here are some of our favorite serving suggestions:
- Classic Party Platter:
- Arrange the sliced pinwheels neatly on a large round platter or rectangular tray.
- Create a “bullseye” effect by placing a small bowl of dipping sauce in the center.
- Garnish the platter with fresh cilantro, a sprinkle of paprika for color, or some extra sliced green onions.
- With a Dipping Bar:
- Let your guests customize their experience with a variety of dips. Serve the pinwheels alongside small bowls of:
- Salsa: A classic choice. Use a medium or mild chunky salsa.
- Guacamole: The creamy, fresh flavor of guacamole is a perfect pairing.
- Sour Cream or Crema: For an extra cool and tangy dip.
- Queso Dip: A warm, cheesy dip takes these to the next level of indulgence.
- Cilantro Lime Ranch: A zesty, herby dressing that complements the taco flavors beautifully.
- Let your guests customize their experience with a variety of dips. Serve the pinwheels alongside small bowls of:
- As Part of an Appetizer Spread:
- These roll ups are a fantastic addition to a larger “grazing table” or appetizer buffet. They pair wonderfully with:
- 7-Layer Dip and tortilla chips
- Jalapeño Poppers
- Fresh vegetable crudités
- Buffalo Chicken Dip
- These roll ups are a fantastic addition to a larger “grazing table” or appetizer buffet. They pair wonderfully with:
- For a Fun Lunch or Light Dinner:
- Serve a larger portion (6-8 pinwheels) as a main course.
- Pair them with a simple side salad with a vinaigrette dressing.
- A side of Spanish rice or black bean and corn salsa also works great.
5 Additional Tips for Perfect Pinwheels
- Pat Your Ingredients Dry: Moisture is the enemy of crisp roll ups. Before adding the diced green chiles and black olives to the mix, pour them into a fine-mesh sieve and press gently with a paper towel to remove as much excess liquid as possible. This prevents a soggy filling.
- Don’t Overfill the Tortillas: It’s tempting to load up the tortillas with the delicious filling, but resist the urge. A thin, even layer is all you need. Overfilling will cause the mixture to squeeze out the sides when you roll and slice, creating a mess and misshapen pinwheels.
- Use an Offset Spatula: While a spoon or butter knife works, a small offset spatula is the ideal tool for spreading the filling. It allows you to easily create a perfectly even layer all the way to the edges without tearing the soft tortilla.
- Experiment with Tortilla Flavors: For a visual and flavorful twist, try using spinach (green) or sun-dried tomato (red) flavored flour tortillas. They add a pop of color to your platter and a subtle hint of extra flavor. Just ensure they are the large, soft, burrito-style variety.
- Clean Your Knife Between Slices: For the most pristine-looking pinwheels, wipe your knife clean with a damp paper towel after every few slices. This removes any cream cheese buildup and ensures each cut is sharp and clean, not smeared.
Frequently Asked Questions (FAQ)
1. Why are my taco roll ups falling apart or looking squished?
This is almost always due to two reasons: the roll wasn’t tight enough, or it wasn’t chilled for long enough. When rolling, be firm and create a compact log. Most importantly, do not skip the minimum 2-hour chilling time. Chilling solidifies the cream cheese filling, which acts like glue, holding everything together and allowing for clean, round slices. Four hours is even better!
2. Can I make these taco pinwheels ahead of time?
Absolutely! This is one of the best make-ahead appetizers. You can fully assemble and roll the logs up to 24 hours in advance. Keep them tightly wrapped in plastic wrap in the refrigerator. Wait to slice them until just before you are ready to serve to ensure they are at their freshest and the cut edges don’t dry out.
3. Can I add meat to this recipe?
Yes, adding meat is a fantastic way to make them more substantial. You can add 1 cup of cooked, crumbled, and well-drained ground beef or turkey that has been seasoned with taco seasoning. You can also use finely shredded chicken (rotisserie chicken is a great shortcut). The most important rule is to ensure the meat is completely cooled before you mix it into the cream cheese base. Adding warm meat will melt the cheese and create a soupy, greasy mess.
4. Why did my tortillas crack when I rolled them?
This typically happens if you use the wrong type of tortilla or if they are stale. You must use soft, fresh flour tortillas. Corn tortillas or whole wheat tortillas that aren’t very pliable will crack. If your flour tortillas feel a bit stiff, you can warm them slightly by stacking them, wrapping them in a damp paper towel, and microwaving for 15-20 seconds to make them more flexible before spreading the filling.
5. Can I freeze taco tortilla roll ups?
Yes, you can, but with a slight change in texture upon thawing. For best results, slice the pinwheels first. Arrange the slices in a single layer on a baking sheet lined with parchment paper and “flash freeze” them for 1-2 hours until solid. Then, transfer the frozen pinwheels to a freezer-safe zip-top bag or airtight container. They can be frozen for up to 2 months. To serve, let them thaw in the refrigerator for a few hours. The filling will be great, but the tortilla may be slightly softer than when fresh. They are still delicious and perfect for a quick snack.
Taco Tortilla Roll Ups Recipe
Ingredients
- Cream Cheese (2 blocks, 16 oz total): Use full-fat block-style cream cheese for the best flavor and firmest texture. It’s essential that you let it soften to room temperature for at least an hour. This is the secret to a smooth, lump-free filling.
- Sour Cream (1 cup): This adds a delightful tangy flavor and makes the cream cheese mixture more spreadable. Full-fat sour cream works best, but light sour cream is an acceptable substitute. You can also use plain Greek yogurt for a similar tang and a protein boost.
- Taco Seasoning (1 packet, 1 oz): A standard packet of your favorite store-bought taco seasoning works perfectly. If you prefer to control the sodium and spice, you can use 2-3 tablespoons of a homemade taco seasoning blend.
- Shredded Mexican Cheese Blend (2 cups): A pre-shredded blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses is perfect here. You can also shred your own block of sharp cheddar or Monterey Jack for a meltier consistency, as pre-shredded cheeses contain anti-caking agents.
- Diced Green Chiles (1 can, 4 oz): Use mild diced green chiles for a subtle, zesty flavor without overwhelming heat. Be sure to drain the can very well to prevent the filling from becoming watery.
- Sliced Black Olives (1 can, 4 oz): The salty, briny flavor of black olives is a classic component of this recipe. Drain them thoroughly and give them a rough chop if the slices are too large.
- Green Onions (1 bunch, about 4-5 stalks): Finely slice both the white and green parts. They provide a fresh, mild oniony bite that cuts through the richness of the cheese.
- Large Flour Tortillas (8-10, “Burrito” size): This is arguably the most important ingredient choice. You need large, soft, pliable flour tortillas. Do not use corn tortillas, as they will crack when rolled. The “burrito” size (10-12 inches) gives you the best-sized pinwheels.
Instructions
In a large mixing bowl, place your two blocks of softened cream cheese. Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 1-2 minutes until it is completely smooth and creamy. Scrape down the sides of the bowl with a spatula. This step is crucial for eliminating any lumps and creating a velvety-smooth foundation for your filling. If you don’t have a mixer, you can use a sturdy spatula and some elbow grease, but ensure the cheese is very soft first.
Add the sour cream and the entire packet of taco seasoning to the whipped cream cheese. Mix on low speed until just combined. You don’t want to over-whip it at this stage. Once it’s incorporated, switch to a spatula. Add the shredded Mexican cheese, the well-drained diced green chiles, the well-drained sliced black olives, and the finely sliced green onions to the bowl. Gently fold all the ingredients together with the spatula until everything is evenly distributed. Give it a quick taste and add a pinch of salt or extra taco seasoning if you feel it needs it.
Lay one large flour tortilla flat on a clean work surface or cutting board. Scoop approximately 1/2 to 3/4 cup of the cream cheese mixture onto the tortilla. Using an offset spatula or the back of a spoon, spread the filling in a thin, even layer across the entire surface of the tortilla, leaving a small ½-inch border along the top edge. This empty border will help seal the roll without the filling squeezing out.
Starting from the edge closest to you, begin to roll the tortilla up as tightly as you can without tearing it. A tight roll is the key to well-defined, round pinwheels that hold their shape. When you reach the end, the small border of clean tortilla will help the log seal itself. Place the rolled tortilla log seam-side down. Repeat this process with the remaining tortillas and filling.
Tightly wrap each individual tortilla log in plastic wrap. The plastic wrap serves two purposes: it keeps the tortillas from drying out and helps the logs hold their tight, round shape as they firm up. Place the wrapped logs in the refrigerator to chill for a minimum of two hours. For the best results and firmest texture, let them chill for four hours or even overnight. Do not skip this step! Chilling allows the cream cheese filling to solidify and the flavors to meld together, which is essential for getting clean, beautiful slices.
Once the rolls are thoroughly chilled and firm to the touch, unwrap them one at a time. Place a log on a cutting board. Using a very sharp serrated knife (like a bread knife) or a thin, sharp chef’s knife, trim off and discard the uneven ends (these are the chef’s snack!). Then, slice the log into uniform ½ to ¾-inch thick pinwheels. Arrange them on a platter, and watch them disappear!
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-420
