My BLT pinwheels are a fun take on a classic sandwich. Smoky bacon, crispy lettuce, and tomatoes are combined with a creamy spread and rolled up in a tortilla. The perfect bite for parties, potlucks, or lunch.
If you enjoy my delicious BLT dip, you will love these easy BLT pinwheels. Bacon, lettuce, and tomato, combined with a creamy BLT spread and wrapped up in a tortilla.
When I am hosting a party, game day, or just friends at the house, I like to make sure I have something tasty for people to eat. Pinwheels are one of my favorite things to have available. They are the perfect finger food that is light but also satisfies.
This BLT version is super simple to put together and can be customized to adjust to your taste. They are not only perfect to serve guests but they also make a wonderful lunch option.
Try serving these pinwheels alongside these crack chicken pinwheels, Italian pinwheels, cucumber pinwheels, and buffalo chicken pinwheels.
Why you’ll love this recipe
- Fun cold lunch idea. If you are tired of the same old lunch box sandwich, these pinwheels are perfect to pack for a cold lunch.
- Great party food. A fun finger food that is a hearty appetizer that everyone loves.
- Can be made ahead of time. These can be made the night before making it easy to pack for lunch or party planning.
- Can be customized. This recipe is easy to make your own. Scroll to the bottom for ideas.
Ingredients
Grab just a few ingredients to make these BLT pinwheel sandwiches.
- Tortillas: Large, burrito size flour tortillas work best. You can also use sun dried tomato or spinach tortillas for color and extra flavor.
- Bacon: Crunchy, crumbly bacon is the star of this pinwheel recipe. You can also substitute with turkey bacon.
- Lettuce: Crispy lettuce add freshness and crunch. I like to use either green leaf, romaine, or iceberg lettuce.
- Tomatoes: I like using cherry, grape, or Roma tomatoes because they aren’t as watery. Dice them small and and pat them dry.
- Cream cheese: Softened cream cheese is the base that holds these pinwheels together.
- Mayonnaise: Makes the base extra creamy and adds that classic BLT flavor.
- Italian dressing seasoning: A pack of Italian dressing seasoning adds delicious flavor to these pinwheels. You can substitute with ranch seasoning or mustard.
How to make BLT pinwheels
This is a step by step for making BLT tortilla roll ups. Scroll to the bottom for the full recipe.
Step one: In a large bowl, mix together softened cream cheese, mayonnaise, and Italian dressing seasoning. Spread over tortilla.
Step two: Top with chopped lettuce, bacon, and diced tomatoes.
Step three: Roll the tortilla up tightly.
Step four: Wrap in plastic wrap and refrigerate for at least an hour. Unwrap and then slice into 1 inch pieces and serve.
Heather’s recipe tips
- Let the cream cheese soften. Set the cream cheese out at room temperature to soften before creaming with the mayonnaise and mustard.
- Make sure the tortillas are soft. You don’t want to use stale tortillas because they are stiff and hard to roll up without tearing.
- It’s important to let the rolls chill in the refrigerator for at least an hour before slicing and serving.
- Pat the lettuce and tomatoes dry with a paper towel. Removing any excess moisture helps the pinwheels not get soggy.
- Try using a serrated knife to slice the pinwheels.
Variations
This is a great base BLT pinwheels recipe but you easily make them your own with a few changes. Here are some suggestions:
- Cheese: Mix in shredded cheddar cheese with the cream cheese mixture.
- Spread: Substitute the Italian seasoning mix with ranch seasonings or 2 tablespoons of Dijon mustard.
- Sun dried tomatoes: Get extra tangy tomato flavor by adding chopped sun dried tomatoes in the cream cheese mixture.
- Onions: You can add diced green onions or red onions for extra flavor.
Storage
Store: Store leftover pinwheels in an airtight container in the refrigerator for 2-3 days.
Freeze: These pinwheels don’t freeze well. They don’t hold up well once thawed.
FAQ’s
I recommend using a serrated knife to get clean cuts. I also recommend wiping off the knife between each cut.
Yes, you can substitute with Boursin cheese or hummus.
Yes, precooked bacon works well for this recipe.
More bacon appetizers
Be sure to let me know if you make this BLT pinwheels recipe in the comments below.
BLT Pinwheels
Ingredients
- 1 (8 ounce) cream cheese
- ½ cup mayonnaise
- 1 (.7 ounce) Italian dressing seasoning
- 10 pieces cooked bacon, crumbled
- 1 cup tomatoes, diced
- 2 cup lettuce, chopped
Instructions
- Place the softened cream cheese, mayonnaise, and Italian dressing seasoning in a large bowl. Mix together with a mixer until creamy.
- Spread half of the cream cheese mixture on a tortilla and the other half on a second tortilla.
- Top each tortilla with lettuce, chopped bacon, and diced tomatoes.
- Roll the tortillas up as tight as possible. Wrap with plastic wrap and place in the refrigerator for at least an hour.
- When ready to serve, remove the plastic wrap. Slice the end off of the tortillas. Slice into 1 inch pinwheels.
- Serve immediately or refrigerate until ready to serve.
Notes
- Let the cream cheese soften. Set the cream cheese out at room temperature to soften before creaming with the mayonnaise and mustard.
- Make sure the tortillas are soft. You don’t want to use stale tortillas because they are stiff and hard to roll up without tearing.
- It’s important to let the rolls chill in the refrigerator for at least an hour before slicing and serving.
- Pat the lettuce and tomatoes dry with a paper towel. Removing any excess moisture helps the pinwheels not get soggy.
- Try using a serrated knife to slice the pinwheels.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
