Step 1: Prep the Chicken

If you don’t have leftover chicken on hand, no worries! You can quickly cook some chicken breasts in a skillet or bake them in the oven. Just make sure to season the chicken with a bit of salt, pepper, and your favorite spices. Once the chicken is cooked, shred or dice it into small pieces. The smaller, the better—it makes for easier pinwheels that roll up nicely.

You can also get pre-cooked rotisserie chicken if you’re short on time. It’s a great shortcut that still gives you that delicious homemade taste without any extra effort. The shredded chicken is really the star of the show, so you want to make sure it’s tender and flavorful.

Step 2: Make the Creamy Filling

In a bowl, combine the cream cheese, sour cream, garlic powder, onion powder, and paprika. Mix everything together until it's smooth and creamy. I love how the cream cheese gives the filling a rich texture, while the sour cream adds a bit of tanginess. It’s a combo that works so well with the chicken!

Once that’s all mixed up, stir in the shredded chicken and cheddar cheese. Season with a little salt and pepper to taste. You should have a thick, creamy mixture that sticks together but is still spreadable. If it feels too thick, add a little more sour cream until you reach your desired consistency.

This mixture is incredibly versatile, so feel free to adjust the spices to your liking. Sometimes, I’ll add a little extra garlic powder for more flavor, or maybe even a touch of cumin if I’m feeling adventurous. You can really make this your own.

Step 3: Roll It All Up

Lay out your flour tortillas on a flat surface. Spread a thin layer of the creamy chicken mixture over each tortilla. Be sure to leave a small border around the edges so it doesn’t spill out when you roll it up.

Once the filling is spread out, add a small handful of spinach or lettuce on top. This is totally optional, but I love the freshness it adds to the pinwheels. It also gives a nice crunch that contrasts with the creamy filling.

Now, roll up the tortillas tightly but carefully, making sure the filling stays inside. If you're making these ahead of time, wrap them up in plastic wrap and refrigerate them until you're ready to slice and serve. This helps the pinwheels hold their shape and makes slicing a lot easier.

Step 4: Slice and Serve

Using a sharp knife, slice the rolled-up tortillas into about 1-inch thick pinwheels. You should get about 6–8 pieces per tortilla, depending on how tightly you roll them. Arrange the pinwheels on a platter and sprinkle some fresh parsley on top for a pop of color (again, this is optional but it looks so pretty).

Now, you're ready to serve! You can serve these pinwheels right away, or store them in the fridge for a few hours before serving if you want to prepare them ahead of time.