BLT Pinwheels

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Looking for a tasty and easy party appetizer? These BLT Pinwheels are creamy, crunchy, and packed with flavor, and they take only minutes to make. Full of crispy bacon, fresh lettuce and tomato, and a creamy avocado, cream cheese, and mayo spread, this is a simple and delicious twist on the classic BLT sandwich.

Pinwheels are one of my very favorite party appetizers, or if I’m being honest, quick snack or lunch too! In fact, my ham and cheese pinwheels were one of my first recipes I shared here on the website back in the day and the ham and pickle roll ups I shared just a few months ago were a huge hit with readers too! Today’s BLT pinwheels are another delicious variation that has all the same flavor of the sandwich classic in party-perfect finger food form!

Why I love this recipe

I love this recipe because the combo of creamy avocado and cream cheese, crispy bacon, and fresh veggies is unbeatable. And it’s not just for parties! It’s great for hot days, lazy weekends, or any time I want something light but still full of flavor.

Ingredients

• flour tortillas
• cream cheese
• mayonnaise
• avocado
• lime juice
• salt
• black pepper
• bacon
• tomato
• lettuce

Step by step

1. In a medium bowl, stir together the softened cream cheese and mayonnaise until the mixture is smooth and creamy.
2. In a separate bowl, mash the avocado. Add it to the cream cheese mixture along with the lime juice, salt, and pepper. Stir until everything is well blended.
3. Place a tortilla on a clean surface. Spread a generous amount of the avocado mixture evenly across the entire tortilla.
4. Sprinkle crumbled bacon over the top. Layer with lettuce and then add slices of tomato.

1. Roll the tortilla up tightly from one end to the other. Repeat the process with the remaining tortillas.
2. Transfer the rolled tortillas to the freezer for about 15 minutes. This will make them easier and less messy to slice.
3. Once chilled, cut each roll into ½- to 1-inch pieces using a sharp knife. For clean slices, wipe the knife blade between each cut.
4. Serve right away or keep refrigerated until you’re ready to eat.

Variations

You can play with this recipe by switching out the type of tortillas you use. I like to sometimes use spinach tortillas or even jalapeño tortillas for a little heat. You can also substitute the mayonnaise for a different spread like a flavored sour cream or Greek yogurt spread for a little tang.

Storage

These pinwheels taste best within an hour or two of making them to keep the lettuce crisp.

I don’t recommend freezing BLT pinwheels because the texture goes off when the cream cheese and veggies thaw.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!