Taco Tortilla Roll Ups Recipe
Anytime I need a quick appetizer that everyone will love, I turn to these taco tortilla roll-ups. They are always an instant hit with my guests, and in my opinion, these pinwheels are simply the best. Not only are they easy to prepare, but they can also be made in advance, which saves me so much time on busy days.
I love make-ahead appetizers that are simple and delicious. These comforting and satisfying pinwheels take only 20 minutes to make and are great for game days, Super Bowl, birthday parties, a picnic, or lunch box addition. If serving them at a party, for a complete table, pair them with these Bacon Wrapped Smokies, Pizza Pinwheels, and Buffalo Chicken Sloppy Joes.
Table of contents
These delicious bites work great not only as appetizers but also as a main dish, as a lazy dinner they can be paired with a hearty salad or a bowl of soup. The flavor is easily adjustable, too, so I can mix in other favorite ingredients whenever I want. The possibilities are limitless, I personally tried them with leftover turkey meat, or with the addition of extra veggies like mashed avocado, finely chopped cucumbers or bell peppers.
Why you will love this recipe
- No cooking involved: Keep the house cool this summer. No cooking is needed for this easy lunch.
- Quick and easy: Simply mix the ingredients, spread, roll up the tortillas, and chill them before slicing to serve.
- Just a few ingredients: To make these hearty and satisfying rollups I only need a few ingredients like chicken, cheese, sour cream, hot sauce, tortillas, and taco seasoning.
- Versatile: I can pack these for lunch, a picnic, or just for on-the-go use with the family. They also make a delicous appetizer, or party finger food.
What you will need
- Meat: I use 2 cups of cooked, shredded chicken.
- Cheese: I shred my own cheddar instead of using store-bought shredded cheese because they add fillers to theirs. I also use softened cream cheese to help hold everything together while adding delicious creaminess and moisture.
- Tortillas: Instead of bread, I use flour tortillas to wrap the ingredients, then slice them into nice little bundles.
- Seasoning: I use taco seasoning with chili powder, garlic, red pepper flakes, and paprika, along with finely chopped cilantro, and a bit of hot sauce to help mix it all together and add a bit of heat.
How to make
Mix the filling: First, I mix the sour cream and cream cheese in a large bowl. Then I stir in the hot sauce and taco seasoning, then mix in the cheddar cheese, chicken, and cilantro.
Roll and chill: Now, I spread ¼ of the mixture on the tortillas, roll them up tight, and cover them with plastic wrap. Then, I let them chill for a few hours.
Slice and serve: Finally, I slice them into ½ inch pieces before serving with my favorite side dishes.
Expert tip
How to make the best homemade taco seasoning
There are several recipes for taco seasoning, but I have my own secret recipe that has just the right balance of heat, sweetness, and umami. I use 4 tablespoons of chili powder, 1 tablespoon each of smoked paprika and cumin, 1 teaspoon each of garlic and onion powder, and ½ teaspoon each of sea salt and ground black pepper. I also add ¼ teaspoon of cayenne pepper for extra heat and 1½ teaspoons of oregano for an herbal, complex depth.
More tips to consider:
- Be sure to use flour tortillas. Corn tortillas are too stiff and have a bold flavor that will interfere with the other ingredients.
- Make sure the cream cheese is softened to room temperature. Otherwise, it will be difficult to mix and may end up lumpy.
- I shred my own cheese because the store-bought stuff has added preservatives to keep it from clumping.
- If someone you’re serving does not like cilantro, substitute it with chopped parsley or dill.
- Don’t skip the chilling time. This allows the flavors to meld and the filling to solidify enough to keep the rolls together.
Recipe variations and add-ins:
- Different meat: Another way I like to make these is with chopped ham, turkey, or ground beef (like a real taco).
- Seafood roll-ups: These are also delicious with seafood like tuna, crabmeat, or chopped whitefish.
- Extra spicy: My spicy-food lovers enjoy it when I add minced jalapeños or poblano peppers.
- Other cheese: I also switch the cheese sometimes, using mozzarella, Mexican-style cheese, cotija, or pepper jack.
- Creamier roll-ups: To make these roll-ups creamier, I use mascarpone cheese. It tastes and feels almost the same, but it is not as tangy.
Serving suggestions:
These are the perfect bites I like to pack the kids for school lunches with veggies and fruits, or I fix them for an afteroon snack before they start their hoemwork. But they are also wonderfully tasty appetizers for brunch with my other favorites like persimmon toast, made with ricotta cheese, sweet honey, and sliced fruit. These crispy parmesan potatoes make a good side dish for lunch. And they are so easy with just three ingredients.
And of course, these taco tortilla roll-ups always go great with a salad full of greens, tomatoes, and any other veggies I happen to have handy. To drink, I like to serve my favorite smoothie, which happens to be a dragon fruit smoothie at the moment. It takes just a few minutes to make, and even my kids love them because of the color and the name.
How to store leftovers:
- Refrigerate: I keep my leftovers wrapped in plastic and stored in the fridge for up to five days.
- Freezing: To freeze, I wrap leftovers in plastic and place them in freezer bags. They will stay fresh for up to three months.
- Defrost: I thaw them overnight in the fridge before serving for the best texture and taste.
Frequently asked questions
First, use flour tortillas. Corn tortillas crack too easily. I always make sure my tortillas are fresh, moist, and soft. They should also be a bit warm. Tortillas usually crack if they are cold or dry. If they are dry, I wrap them in a moist paper towel and heat them in the microwave for a few seconds to soften them. Then I make sure not to put too much filling in the tortilla, as that can also make them crack.
It is important to make sure the filling is not too runny, so I check that it is spreadable but not runny. If it is runny, it will just soak into the tortilla. Also, I avoid overstuffing the tortillas to prevent moisture buildup, which can make them soggy. Finally, I keep the roll-ups refrigerated until I am ready to serve them because when they get warmer, they start to get moist.
This usually does not happen if the cream cheese layer is doing its job properly. It should be spread all the way to the end so it acts like glue to hold the tortilla closed. But if the filling is too thick or it does not go all the way to the end, the roll may come undone. If this happens to me, I usually try to roll them in plastic wrap tightly and let them chill for an hour or two. If that does not work, I use toothpicks.
Absolutely! I have made these in the oven and in the air fryer before, and they turn out great. I just put them on a baking sheet covered in parchment paper and sprayed with vegetable oil, and preheat the oven to 400 degrees F. Then, I bake them for 10 to 15 minutes. To cook them in the air fryer, I place them in the basket and cook for 4 minutes at 390 degrees F, then for another 3 minutes on the other side.
These Taco Tortilla Roll Ups are made with shredded chicken, cream cheese, taco seasoning, and cheddar cheese.
- 6 large flour tortillas
- 8 oz cream cheese softened to room temperature
- 4 oz sour cream
- 2 tablespoons taco seasoning
- 1 tablespoon hot sauce
- 1½ cups shredded cheddar cheese
- 2 cups chicken cooked and shredded
- 1/4 cup cilantro finely chopped
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In a larger bowl, combine cream cheese with sour cream. Add taco seasoning and hot sauce, then mix thoroughly.
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Stir in cheddar cheese, shredded chicken, and cilantro.
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Spread ⅙ of the filling over the tortilla using a spatula, leaving half an inch from the sides. Roll tightly and cover in plastic wrap
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Repeat with the rest of the ingredients. Refrigerate for a few hours.
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Cut into ½-inch-thick wheels before serving, using a good serrated knife.
Recipe Video
How to make the best homemade taco seasoning
There are several recipes for taco seasoning, but I have my own secret recipe that has just the right balance of heat, sweetness, and umami. I use 4 tablespoons of chili powder, 1 tablespoon each of smoked paprika and cumin, 1 teaspoon each of garlic and onion powder, and ½ teaspoon each of sea salt and ground black pepper. I also add ¼ teaspoon of cayenne pepper for extra heat and 1½ teaspoons of oregano for a complex, herbal depth.
More tips to consider:
- Be sure to use flour tortillas. Corn tortillas are too stiff and have a bold flavor that will interfere with the other ingredients.
- Make sure the cream cheese is softened to room temperature. Otherwise, it will be difficult to mix and may end up lumpy.
- I shred my own cheese because the store-bought stuff has added preservatives to keep it from clumping.
- If someone you’re serving does not like cilantro, substitute it with chopped parsley or dill.
- Don’t skip the chilling time. This allows the flavors to meld and the filling to solidify enough to keep the rolls together.
12 Comments
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Brianne Tursi Manz
Excellent snack for the weekend sports games. They look delicious and super easy to make.
Amy
These roll ups look amazing! My husband loves all things tacos so I know he’d love these.
Tara Pittman
This would be perfect for my bible study group. They would be so easy to make for our potluck
Rachel
I wonder if I could get my kids to get behind these. It would be great for me to have a bunch ready for lunches.
Sherry
I love roll ups! They are so versatile. I will be making these for lunch.
Annemarie LeBlanc
These taco roll ups look delicious! You mentioned that you can make a large batch a day in advance and store them in the refrigerator. I was just wondering, wouldn’t the tortillas be soggy? Or do you just prepare the filling first and then roll, chill and serve?
Amanda
I used to make these in advance and put them in my kids’ lunchboxes throughout the week. The tortilla generally holds up well, since you only use a thin layer of the spread, but if you’re worried, you can always wrap it in a paper towel prior to wrapping with Saran Wrap (though, the one time I tried this tip, I thought they were actually a little soggier than if I’d done it without… still edible, but counterproductive.)
Toni
These look really good and really easy to make!
Lisa Joy Thompson
These Taco Pinwheels look amazing! I’ve made other kinds of pinwheels, but I bet the taco flavor is awesome! Will definitely be making these!
Beth
All I need is some salsa to dip these in, and I’m set. I can’t wait to make them!
Ben
Aww, yeah. I loved these. They are FULLY awesome!
LisaLisa
Now I don’t eat tacos, but I would surely eat these, these Taco Tortilla Roll Ups looks delicious and fulfilling. I’m trying this recipe….thanks