Monday, July 20, 2009

Taco Pinwheels

Recipe courtesy of Kittencal

These makes a wonderful addition to a buffet table and will be enjoyed by everyone! Plan ahead, the tortilla rolls must be chilled for at least 2 hours before slicing…

Serve with your favorite salsa

Servings about 4-1/2 dozen


1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)

1/2 teaspoon garlic powder

1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)


In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).


  1. these are great and so easy. I make them often with cream cheese, black olives, and green chilis. thanks for sharing!

  2. These sound amazing- I can't wait to try them! I love pinwheels period, but I've never made this kind. Thanks for the idea!