Name: Jalapeno Popper Chickpea Pinwheels
Prep time: 15 min
Total time: 15 min
Ingredients: 2 15-oz cans chickpeas (drained, 425 g cans); 4 oz cream cheese (113 g); ½ cup shredded cheddar cheese (56 g); ¼ cup finely diced jalapeno (about 1 medium jalapeno); ¼ cup finely diced red onion (about ¼ of an onion); ½ tsp garlic powder; ¼ tsp salt; 2 to 3 large tortilla wraps

Jalapeno Popper Chickpea Pinwheels

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated May 08, 2026

4.65 from 37 ratings

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15 minutes

Serves 4 servings

103 Comments

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These chickpea pinwheels are perfect as a quick lunch, snack, or game day appetizer! They’re filled with protein and fiber, require no cooking, and take just 10 minutes to put together (all while tasting like your favorite jalapeno poppers).

A plate of sliced chickpea pinwheels filled with cheese, corn, and jalapeño pieces, with whole jalapeños in a bowl nearby.

For someone who cooks for a living, my lunches are always hit or miss. I’m either excited for a new recipe to test or too worn out to make anything, so I end up with just a tray of veggies and hummus.

To counter this, I’ve been meal prepping some grab-and-go lunches like these chickpea pinwheels! And with it being football season, I decided to go the jalapeno popper route, so they can also be a make-ahead vegetarian appetizer.

the easy party snack idea

So Fast: Seriously, they take 10 minutes to whip up, and they store great!
Simple Ingredients: You can find everything at any grocery store (that is, if you don’t already have everything on hand).
Fiber and Protein: I feel like most game-day snacks lack fiber so they don’t make you feel the best. But, that’s where this chickpea pinwheel appetizer shines with protein and fiber!

Reader rating

★★★★★

“Made last night for a football watch party & they were a hit! Served with ranch and TJ’s tzatziki on the side. Will def be making again!!” —Kiley

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A plate of chickpea pinwheels filled with cheese, ham, and chopped green peppers sits beside a cutting board with more pinwheels, a bowl of jalapeños, and glasses of water. — *P.S. If you love jalapeno poppers, try my cottage cheese toast version or this classic jalapeno popper recipe next!*

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Jump down to the recipe card for exact measurements.

Chickpeas: I use canned chickpeas that are drained and rinsed for convenience, but dried ones you cook yourself work great, too! Just be sure to dry the chickpeas well.
Cheeses: Like any good jalapeno popper app, this one has cream cheese and shredded cheddar.
Onion and Jalapeno: The key is to finely dice them so you get a little in every bite. This also helps the vegetarian pinwheels roll up nice and tight.
Tortillas: I find the low-carb tortillas actually roll the best, which is key for cold tortilla roll-ups. Grain-free tortillas (like those from Siete) typically are not pliable at all unless heated, so you may need to warm them up a bit before filling and rolling.

Sarah’s tips for working with jalapenos

Wear gloves! Seriously, your eyes will thank you (if you happen to rub your eyes after cutting the peppers).
Remove the seeds so you get the flavor of jalapeno without it being overly spicy.
Taste the jalapeno first because (especially in the summer) they can vary a lot in spice level.

A plate with tortillas and bowls containing chopped onion, cream cheese, shredded cheddar, seasonings, diced jalapeño, and chickpeas on a green surface. Labels identify each ingredient.

if your tortillas are breaking

Tortilla brands and types all vary in how pliable they are. If yours seems to be breaking when rolling, heat it for 10 or so seconds in the microwave before rolling. If they keep coming unrolled, wrap them tightly in foil and leave them to chill in the fridge longer before slicing.

Let’s mix it up

If you want to take this recipe for a few spins, try one of these variations:

Less Spicy: If you’re worried about the spice, swap the jalapenos for poblano peppers.
Vegan Bacon: For a next-level vegetarian finger food idea, stir in some vegan bacon bits!
More Protein: Try swapping some of the cream cheese for Labneh or blended cottage cheese to up the protein.

P.S. these are best served with a dip, like sour cream, yogurt tzatziki, or my kefir ranch dressing.

A plate of sliced chickpea roll-ups filled with cheese and chopped green peppers, arranged neatly on a speckled plate with a serving spatula on the side.

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Jalapeno Popper Chickpea Pinwheels

4.65 from 37 ratings

By: Sarah Bond

Prep: 15

Total: 15

Servings: servings

These chickpea pinwheels taste like jalapeño poppers and come together in 10 minutes—no cooking required! A high-protein snack, lunch, or game day appetizer.

Ingredients

▢ 2 15-oz cans chickpeas, drained, 425 g cans
▢ 4 oz cream cheese, 113 g
▢ ½ cup shredded cheddar cheese, 56 g
▢ ¼ cup finely diced jalapeno, about 1 medium jalapeno
▢ ¼ cup finely diced red onion, about ¼ of an onion
▢ ½ tsp garlic powder
▢ ¼ tsp salt
▢ 2 to 3 large tortilla wraps

Instructions

Mash: Add 2 15-oz cans chickpeas (drained) to a large bowl. Use a potato masher or forks to mash the chickpeas into a chunky puree.
Mix: Stir in 4 oz cream cheese, ½ cup shredded cheddar cheese, ¼ cup finely diced jalapeno, ¼ cup finely diced red onion, ½ tsp garlic powder, and ¼ tsp salt.
Spread: Spread a thin layer of the chickpea mixture onto 2 to 3 large tortilla wraps.
Slice: Roll each tortilla tightly*, then slice into 1 inch pieces. Enjoy!

Notes

*If making ahead, roll each tortilla and wrap in foil or parchment. Refrigerate until ready to serve, then slice and enjoy!

Storage: Leftovers will last for up to 4 days in the fridge in an airtight container. These are super easy meal prep pinwheels!

Deseeding your jalapeno: Use gloves if possible to avoid having to scrub your hands endlessly to get the spice off them. It also helps to use a spoon to scoop out the seeds to avoid touching the seeds directly.