Quick and easy taco pinwheels recipe made with a creamy, cheesy filling and bold taco flavors. Perfect for parties, snacks, or make-ahead meals.

Scale

2 (8 ounce) blocks cream cheese, softened

1/2 cup sour cream

1 (1 1/4 ounce) packet taco seasoning

1 (4 ounce) can chopped green chilies, drained

1 (4 ounce) can chopped black olives, drained

1 cup shredded Colby Jack or cheddar cheese

10–12 large flour tortillas

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1. Beat the softened cream cheese until smooth and lump-free

2. Add sour cream and taco seasoning, then mix until well combined

3. Stir in green chilies, black olives, and shredded cheese

4. Spread the mixture evenly over tortillas, leaving a small border

5. Roll tortillas tightly into logs

6. Wrap in plastic wrap and refrigerate for 1-2 hours

7. Slice into 1-inch pinwheels and serve

Use fully softened cream cheese for smooth texture

Chill before slicing for clean cuts

Customize with jalapeños or cooked chicken

Serve with salsa, sour cream, or guacamole