Taco Pinwheels

Taco Pinwheels are a fun, flavorful appetizer or snack inspired by classic taco ingredients, rolled into soft tortillas and sliced into bite-sized spirals. They are ideal for parties, lunch boxes, potlucks, or quick snacks. This no-fuss recipe combines a creamy filling with seasoned meat, cheese, and vegetables, delivering bold taco flavors in every bite.

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Ingredients

For the Taco Filling

• 250 grams ground beef or ground chicken
• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning (store-bought or homemade)
• 2 tablespoons water

For the Creamy Spread

• 200 grams cream cheese, softened
• ½ cup sour cream or thick yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt to taste

For Assembling

• 4 large flour tortillas
• 1½ cups shredded cheddar or Mexican-blend cheese
• ½ cup lettuce, finely shredded
• ¼ cup tomatoes, finely chopped and deseeded
• 2 tablespoons spring onions or cilantro, finely chopped

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Preparation Steps

Step 1: Cook the Taco Meat

1. Heat oil in a skillet over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Add minced garlic and cook for a few seconds until fragrant.
4. Add the ground meat and cook, breaking it apart, until fully browned.
5. Stir in taco seasoning and water.
6. Cook for 2–3 minutes until the mixture thickens and becomes well coated.
7. Remove from heat and allow the mixture to cool completely. Cooling is important to prevent the tortillas from becoming soggy.

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Step 2: Prepare the Creamy Spread

1. In a bowl, add softened cream cheese and sour cream or yogurt.
2. Add garlic powder, onion powder, and salt.
3. Mix until smooth and creamy with no lumps.

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Assembling the Pinwheels

Step 3: Assemble the Tortillas

1. Lay a tortilla flat on a clean surface.
2. Spread an even layer of the cream cheese mixture over the entire tortilla.
3. Sprinkle a thin layer of shredded cheese on top.
4. Add a portion of the cooled taco meat evenly.
5. Sprinkle lettuce, tomatoes, and chopped spring onions or cilantro over the filling.
6. Do not overfill, as this can make rolling difficult.

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Step 4: Roll and Chill

1. Starting from one end, roll the tortilla tightly into a log.
2. Wrap the rolled tortilla in plastic wrap.
3. Repeat with the remaining tortillas.
4. Refrigerate for at least 30 minutes to 1 hour. Chilling helps the rolls firm up and makes slicing easier.

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Cutting and Serving

Step 5: Slice the Pinwheels

1. Remove the chilled tortilla rolls from the refrigerator.
2. Using a sharp knife, trim off the uneven ends.
3. Slice into 2–3 centimeter thick pinwheels.
4. Arrange on a serving platter.

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Serving Suggestions

• Serve chilled or at room temperature.
• Pair with salsa, guacamole, or sour cream for dipping.
• Ideal as party appetizers, snacks, or light meals.

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Tips and Variations

• Use whole wheat or spinach tortillas for added flavor and color.
• Substitute meat with refried beans or sautéed vegetables for a vegetarian version.
• Add jalapeños or hot sauce for a spicier kick.
• Always use cooled fillings to prevent soggy tortillas.
• For extra flavor, lightly toast the tortillas before assembling and allow them to cool.

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Storage and Make-Ahead Tips

• Store pinwheels in an airtight container in the refrigerator for up to 2 days.
• These can be prepared a day in advance and sliced just before serving.
• Avoid freezing, as the creamy filling may change texture.