These are a wonderful appetizer or snack for so many reasons.  For one, they have a filling flavored like chicken enchiladas – ’nuff said.  Additionally, they are incredibly quick and easy to make, and are served cold or at room temperature.  This is important when throwing a party because you don’t want to plan a menu including tons of foods that need to be served warm or prepped at the last minute.  And as an added bonus, the end pieces don’t look quite nice enough to serve to guests, meaning you have a little pre-party snack :)  I think they would really look best with a green or red-colored tortilla for more of a contrast with the filling, but the colorful selection available at my store were all flavors that didn’t exactly “go” so I chose salsa-flavored tortillas.  Not the prettiest, but probably the best tasting.  Enjoy!


2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas


  • 01

    Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

  • 02

    In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

  • 03

    Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.


  • Mmmm, these look delicious!! I will certainly be trying these!

  • These look fantastic! I love roll-ups/pinwheels, they are fun to eat. :)


  • I’ve been looking forward to this recipe in particular – I love everything in it! These are such a great party snack!

  • Looks delicious! I love party snacks that are quick to prepare!

  • Knowing my friends, I have a feeling that these would be gone in a second!! I like making appetizers in advance – makes the party so much more enjoyable!

  • oh those look awesome!!!!

  • Jennifer

    Annie, these look very tasty. I would love to see the recipe for the pretzel rollups as well. Love your site!

  • These are definitely on our Super Bowl menu. I make them all the time!

  • Hello, I’m new to your blog. This recipe looks delicious and this blog looks delicious!

  • Wow this would be a hit at a party. Looks amazing.

  • I just made these for a chili cookoff 2 weeks ago and people devoured them. You’re absolutely right, they’re fantastic!

  • Oh what a winderfully fantastic world of food u have here…loving every recipe u have here…fantastic and love all ur pics too….

    uR 24 24 party rocked…


  • These look amazing! I love make ahead food! A perfect party food, yum :)

  • Ooooooo! These look awesome! I love little finger foods!

  • Donna

    YUM! Made these for our super bowl party yesterday and the boys gobbled them right up! Perfect option for finger food. I usually gravitate towards hot apps so I was glad to add some cold ones to the mix! Thanks for the help!

  • Betonya

    I made these yesterday for my Super Bowl party and they were the first thing to go! Everyone loved them! Thank you for this great party food.

  • Holly

    I made these for munchies for the Super Bowl. Y-U-M. I was far more excited about these roll-ups than the game…go figure! This one is a keeper – nice work!

  • I’m delighted to have stumbled across your site! A fabulous collection! I can’t wait to get cooking. I’m putting these beauties on the menu-plan! Thanks!

  • Heidi

    I made these tonight for a game night at our house and they were amazing, everyone loved them!

  • Kelli

    Just made these for dinner tonight to test them out as an appetizer and they are soooo good! I’m excited to have them for lunch at work tomorrow too. I’m definitely making them next time I have a party or go to a party.

  • Thanks for sharing this yummy recipe here, Annie…it’s a good one!

    For even more Gooseberry Patch goodies, visit our blog at…

    See you there!

  • I made these for a 4th of July BBQ and they were a hit! They were a touch on the spicy side (could be my particular brand of chili powder), so I might recommend cutting back to maybe one teaspoon if you have people with woosie…er…sensitive palates. I used the green tortilla (spinach and herb I think), and it was great!

  • A friend of mine made these for a party this summer and they were delicious! Thanks!

  • Katie

    I have made these twice now to bring to summer barbecues, and both times, they were gone quickly. The second time, I even doubled the recipe, and it still seemed people couldn’t get enough! I used Garden Spinach and Herb tortillas (the large wrap size), and the roll-ups looked and tasted lovely.

  • Robin

    Annie, for the can of diced tomatoes…does it come with green chilies? I mean, a can of tomatoes + green chilies? Or did you mean 10 oz of a mixture of canned diced tomatoes and green chilies?

  • Annie

    Yes, they come with green chiles mixed in. Like Rotel, etc.

  • MollyB

    Annie, these are wonderful! I brought them to a party this past weekend and everyone thought they came from a deli! Definitely a winner!

  • Mary

    I actually just use the filling as a dip with Frontera Extra Thick tortilla chips.

    Everyone loves it!!!!

  • I made these for our Super Bowl party and everybody loved them! My kids ate some for breakfast while I was making them, and they are picky eaters. Thanks for a winning recipe Annie!

  • Lisa Cook-Piccolo

    Fantastic! I have made them a couple times and every time I get rave reviews! Thanks!

  • Dianne

    I laughed out loud when reading about the ‘pre-party’. My husband did not see the humor, I guess you had to be there – been there many times!! thanks for the laugh and the great recipe will try this for an upcoming Mexican party.

  • Sarah

    I saved this recipe ages ago and I just got around to making it today and I’m sad that I waited so long! This is DELICIOUS and, even better: It’s totally easy to make! I mean, I can’t cook real food to save my life, but this was so simple! I can’t wait to make it for friends!

  • Jenn

    Thank you kindly for this recipe!!

    My modifications:
    – swapped canned tomatoes for fresh cherry tomatoes
    – added jalapenos and red peppers
    – omitted cilantro (personal preference) and cayenne
    – used smoked paprika instead
    – I tried it with tomato basil tortillas but am tempted to use plain or whole wheat to focus on the great flavours in the filling

  • gail

    I used picante sauce instead of Rotel (didn’t have any!) and Jalapeno Cheddar wraps (Mission brand) Absolutely delicious!

  • Debbie

    These were very good. I used AZTECA brand Ultragrain Tortillas – YUMMY!

  • Aishakhan9

    Can these be prepared 4-5 hours in advance or will the tortilla get soggy?

  • annieseats

    I haven’t tried it but my guess is that they would get soggy. You could prep the filling well in advance though and just roll up right before you need them.

  • Kay

    I have made a similar “taco” version of these and they do not get too soggy if you make sure you drain the tomatoes really really well, I usually put them in a strainer over a bowl and leave them in the refrigerator over night. Another note, if you chill the rolls for a few hours before you slice the pinwheels they slice a lot easier and stay a little bit more round, using a serrated knife also helps. I am really looking forward to a new spin on my taco recipe. If you swap the chicken for taco meat (ground beef or turkey with taco seasoning) and add some minced black olives you pretty much have the recipe I use. I also serve them on a bed of shredded lettuce.