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BLT Pinwheels filled with lettuce, tomato, bacon, and a creamy spread are arranged on parchment paper, surrounded by scattered fresh greens.

BLT Pinwheels

BLT Pinwheels are my go-to when I need a no-cook appetizer that looks great on a platter and disappears within minutes of being set out. Soft flour tortillas are spread with a creamy avocado and cream cheese mixture, layered with crispy crumbled bacon, fresh lettuce, and juicy ripe tomato, then rolled tight and sliced into perfect rounds that are savory, bold, and impossible to stop at one. I make these for summer parties, potlucks, game days, and holiday gatherings because they come together in minutes and everyone always wants the recipe. They're best served the same day to keep the lettuce nice and crisp.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 18 pinwheels
Calories 87 kcal

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

Here are my best tips for making perfect and delicious BLT pinwheels every time:
  • 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

Calories: 87kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 9mgSodium: 141mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 556IUVitamin C: 3mgCalcium: 18mgIron: 0.3mg
Keyword BLT Pinwheels
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