Baked Sun Dried Tomato and Chicken Pinwheels

Tortilla pinwheels are a super simple snack to make and they are really tasty. They are perfect for an after school snack, evening treat or even great as party of a tail gate party menu.

These pinwheels are made with a cheese mixture made with sun-dried tomatoes and also rolled up with roasted chicken lunchmeat.
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Baked Sun Dried Tomato and Chicken Pinwheels

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Steve Cylka


  • 1 cup cream cheese , softened
  • 3/4 cup grated mozzarella cheese
  • 3 sun-dried tomatoes in oil
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 4 soft flour tortillas
  • 8 slices roasted chicken lunchmeat


  • Preheat oven to 400F
  • In a food processor, blend together the cream cheese, grated mozzarella, sun-dried tomatoes, salt and oregano until smooth and the sun-dried tomatoes are blended into the cheeses.
  • With a knife, spread the cheese mixture across each of the four soft tortillas. Place 2 slices of lunchmeat on each of the tortillas.
  • Roll up the tortillas and place, fold side down, on a baking sheet.
  • Bake pinwheels for about 15 minutes, or until the cheese is melted and the tortillas are starting to brown.
  • Take out of the oven and cut the pinwheels into 6 individual segments.


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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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