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If you need a no-cook appetizer that looks great, travels well, and gets grabbed first every time, BLT Pinwheels are the answer. Creamy avocado and cream cheese spread layered with crispy bacon, fresh lettuce, and juicy tomato, rolled up and sliced into perfect rounds that are fresh, bold, and absolutely irresistible. One bite and you’ll see why they disappear so fast.
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I bring them to potlucks, game day parties, holiday gatherings, and summer cookouts because they’re kid-friendly, easy to make ahead, and honestly one of those appetizers everyone always asks for. Make them a few hours ahead and keep chilled until serving. They’re best enjoyed the same day so the lettuce stays nice and crisp.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make BLT Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making these easy pinwheels from mixing the spread to slicing them into perfect spirals.
Mix the Avocado Cream Cheese Spread
In a mixing bowl, mix cream cheese with mayonnaise and 1–2 teaspoons of ranch seasoning, if using, for a smooth, creamy mixture with a light, herby flavor. I like using this mixing bowl because it makes blending super easy, and its durable design makes it a kitchen must-have.
Mash the avocado in a separate bowl until mostly smooth, with a few small chunks that help it spread easily on the flour tortillas and add little bursts of fresh flavor.
Then stir it into the cream cheese mixture with lime juice, salt, and pepper, mixing everything until it turns out pale green and well combined. If you like, fold in a handful of fresh spinach for extra color and nutrition.
Layer the Tortilla
Lay one tortilla flat on a clean surface, using either a regular or spinach tortilla for a pop of color and extra nutrients, and spread an even layer of the avocado mixture all the way to the edges using an offset spatula. You want a thin, consistent coating so the pinwheels don’t get too thick or messy when you roll them.
Sprinkle the crumbled chopped bacon evenly over, then layer on lettuce leaves, using romaine lettuce if you like, and top with thin slices of tomato. You can use plum tomatoes for a fresh, juicy bite or chopped sun-dried tomatoes for a deeper, slightly sweet taste.
Roll and Chill
Tightly roll up the tortilla from one end to the other, keeping the filling tucked in as you go. The tighter you roll, the better your little pinwheels will hold together when sliced. Repeat the process with the remaining tortillas to make BLT roll ups, and place them on a baking sheet like this one, and cover with a plastic wrap. Freeze for about 15 minutes to firm them up, keeping the cream cheese mixture equally inside for clean, neat slices instead of squished ones.
Slice Into Pinwheels
Remove the tortilla rolls from the freezer and use a regular knife or serrated knife to slice each roll into ½- to 1-inch pinwheels. Wipe the blade clean with a damp paper towel between cuts to keep the mayo mixture neat in every pinwheel.
I always grab my sharp chef’s knife to slice the flour tortillas quickly and cleanly, keeping the end pieces neat, even, and party-ready every time.
Serve
Arrange the delicious pinwheels on a serving platter and serve immediately, or cover and refrigerate until you’re ready to eat. Enjoy!
When taking this dish to gatherings or holiday parties, stick a toothpick in each piece to keep them together, and place them in a firm container like this one so they don’t get crushed, and keep them extra fresh during transport by using an insulated casserole carrier.
BLT Pinwheels
Ingredients
- 3 large flour tortillas
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- 1 ripe avocado
- ½ lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices cooked bacon crumbled
- 1 large tomato thinly sliced
- 3 to 4 fresh leafy lettuce leaves
Instructions
- In a mixing bowl, blend the softened cream cheese with mayonnaise until smooth and creamy. Mash the avocado in a separate bowl, then stir it into the cream cheese mixture along with lime juice, salt, and pepper. Mix well to combine.4 ounces cream cheese, ¼ cup mayonnaise, 1 ripe avocado, ½ lime juice, ¼ teaspoon salt, ¼ teaspoon black pepper
- Lay one tortilla flat on a clean surface and spread an even layer of the avocado mixture all the way to the edges. Sprinkle with crumbled bacon, then layer with lettuce and thin tomato slices.3 large flour tortillas, 4 slices cooked bacon, 1 large tomato, 3 to 4 fresh leafy lettuce leaves
- Tightly roll up the tortilla and repeat the process with the remaining tortillas. Place the rolled tortillas in the freezer for about 15 minutes to firm up—this helps with clean slicing.
- Remove from the freezer and slice each roll into ½ to 1-inch pinwheels using a sharp knife. Wipe the blade clean between cuts for neat edges.
- Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Soften the cream cheese completely: Leave it at room temperature for about 30 minutes before mixing so it blends smoothly with the mayo and avocado without lumps.
- Spread all the way to the edges: An even layer of avocado spread from edge to edge prevents dry spots and helps the pinwheels hold together when you roll them.
- Pat the lettuce and tomatoes dry: Excess moisture from wet lettuce or juicy tomatoes can make the tortillas soggy, so blot them with paper towels before layering.
- Roll as tightly as possible: A tight roll keeps the filling compact and prevents ingredients from falling out when you slice the pinwheels.
- Freeze before slicing: The 15-minute chill time in the freezer firms up the cream cheese so you can cut clean spirals without squishing the tortillas or pushing out the filling.
- Flash chill for parties: If you’re making these ahead, assemble and roll the tortillas up to 4 hours before your event, wrap them tightly in plastic wrap, and refrigerate until it’s time to slice and serve.
Nutrition
How to Store Leftovers
Store leftover pinwheels in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper to prevent sticking, but enjoy within the first day for the best texture.
I don’t recommend freezing assembled pinwheels because the lettuce and tomato pieces get soggy. To prep ahead, make the avocado spread and cook the bacon in advance, then store them separately in airtight containers. You can also freeze these components for up to 2 months and assemble the pinwheels fresh when ready to serve.
What to Serve With BLT Pinwheels
Serve them alongside other cold appetizers like cucumber sandwiches, deviled eggs, or a veggie platter with ranch dressing for a full spread. They also pair well with tortilla chips and salsa, cheese cubes, or a fruit tray for variety.
For a more substantial meal, set them out with soup like tomato bisque or chicken noodle, or serve them as a light lunch with a side salad. They’re perfect as a satisfying snack or as part of a bigger appetizer buffet for gatherings.
More Easy Recipes for You to Try at Home
Here are more simple, flavor-packed party appetizers I think you’ll love.
