Easy, delicious, kid-friendly lunch! Taco Pinwheels made with seasoned meat, salsa, cheddar cheese, and all the taco fixins. Rolled up in big flour tortillas and sliced into bite-size pieces.
My kids only have a couple days of school left this year. Which means I have to go back to thinking about breakfasts and lunches for them all week long.
I love using these Taco Pinwheels for lunches during summer because I can make a ton and my kids can just grab them as needed.
And also, throw the whole dang container in your pool bag on the days you’re spending outside. They’re the perfect little bite size snack when the kids just can’t stop playing long enough to eat a real lunch.
And did I mention they’re SO easy?
These have a taco inspired filling with seasoned meat, salsa, cheese, and all the other taco fixins. All rolled in a big flour tortilla and sliced into bite size pinwheels!
- Olive oil
- Ground meat – I used turkey but you can use ground chicken, beef, whatever you prefer!
- White onion
- Taco seasoning
- Cream cheese
- Cheddar cheese
- Black olives
- Flour tortillas
- Shredded lettuce
- Cook taco meat. Heat olive oil in a large skillet over medium-high heat. Add ground meat and onion and cook until onion is softened and meat is cooked through. Drain if necessary.
- Add taco seasoning. To the pan with the meat, add taco seasoning and water and stir to combine. Let cook over medium heat until all the water is gone, about 5 minutes. Let cool slightly.
- Make filling. Using an electric mixer, beat cream cheese until smooth. Beat in salsa and shredded cheddar cheese. Use a rubber spatula to stir in black olives and cooled meat mixture.
- Assemble rolls. Spread ⅛ of the mixture onto each of the flour tortillas. Roll tightly and place seam side down on a plate. Chill for 1 hour before slicing.
- Slice into pinwheels. Use a serrated knife to slice each tortilla roll into bite-size pieces. I usually get 8 pinwheels from each roll.
How Long Are Pinwheels Good For?
These Taco Pinwheels are good about up to 3 days in the fridge. Make sure to store them in an airtight container to keep them as fresh as possible. These are my favorite glass containers for storing pretty much everything.
They are good straight out of the fridge or let them sit out for about 20 minutes to take the chill off if you prefer.
What To Serve with Taco Pinwheels?
If you are taking these on the go, baby carrots, sliced celery, a small bag of chips, or a fruit cup are all great options!
Make It Vegetarian
If you want to make these Taco Pinwheels vegetarian, just the ground meat with black or pinto beans. Drain and rinse the beans well and then add them to the onion after it’s nice and soft.
More Summer Lunch Ideas
- Zesty Turkey Roll-Ups
- Apple and Brie Quesadillas
- Walking Tacos
- Meatball French Bread Pizza
- Homemade Spaghetti-Os
- Sonic Ocean Water
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- 1 teaspoon olive oil
- ½ pound ground meat (turkey, chicken, or beef)
- ¼ cup white onion, diced
- 1 (1 ounce) package taco seasoning
- ¼ cup water
- 1 (8 ounce) block cream cheese, at room temperature
- ½ cup salsa
- ½ cup shredded cheddar cheese
- ¼ cup black olives, roughly chopped
- 8 burrito size flour tortillas
- 1 cup shredded iceberg lettuce
- Heat olive oil in a large skillet over medium-high heat.
- Add turkey and onion and cook, breaking up the turkey, until the onion has softened and the turkey is cooked through. Drain if necessary.
- Add taco seasoning and water to the turkey mixure and stir to combine. Let cook on medium heat until all the liquid is absorbed, about 5 minutes. Remove from heat and let cool slightly.
- While turkey is cooling, make the filling! Place the cream cheese in the bowl of a stand mixer fitted with a whisk. Beat until smooth. Add salsa and cheese and beat until combined. Use a rubber spatula to fold in black olives, and cooled turkey mixture.
- Assemble the rolls by laying out a tortilla and spreading ⅛ of the mixture onto the tortilla. Sprinkle with shredded lettuce. Roll up tightly and place seam side down on a plate. Repeat with remaining ingredients.
- Let rolls chill in the fridge for 1 hour before using a serrated knife to slice into bite-size rounds. I usually get 8 pinwheels from each tortilla roll.
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Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 175mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 3g