There’s something irresistible about the classic Bacon, Lettuce & Tomato combo—and when it’s rolled into fun, bite-sized BLT Pinwheels, it becomes the ultimate crowd-pleaser.
These easy, no-bake appetizers feature layers of creamy spread, crisp bacon, fresh greens, and juicy tomato wrapped in soft tortillas, then sliced into elegant spirals.
Whether you’re hosting a party, packing a lunchbox, or need a quick snack, these BLT Pinwheels deliver all the flavor with minimal effort.
Why You’ll Love These BLT Pinwheels
No-Bake Convenience – Ready in 15 minutes, no oven required
Portable & Packable – Perfect for lunchboxes, picnics, or potlucks
Customizable – Swap spreads, breads, or fillings to suit your taste
Kid-Friendly – Fun shapes and familiar flavors kids adore
Make-Ahead Friendly – Prep the rolls in the morning and slice just before serving
What You’ll Need (Ingredient Highlights)
Large Flour Tortillas – Soft, pliable wraps that roll without cracking
Cream Cheese & Mayonnaise – Creamy base that helps everything stick together
Crisp Bacon – Cooked until golden and chopped for savory crunch
Romaine or Butter Lettuce – Adds fresh, crisp texture in every bite
Vine-Ripe Tomato – Juicy, sweet slices that balance the richness
Seasonings – A pinch of garlic powder, salt, and pepper to elevate the spread
Pro Tips Before You Start
Room-Temp Spread: Let cream cheese soften for 15 minutes for easy spreading and a smoother roll.
Drain Tomato Slices: Pat tomato slices dry to prevent soggy tortillas.
Even Layering: Spread the filling right to the edges to seal the roll and prevent gaps.
Chill Rolls: Refrigerate assembled rolls for at least 10 minutes to firm up before slicing.
Sharp Knife: Use a serrated or very sharp blade and a gentle sawing motion for clean pinwheel slices.
How to Make BLT Pinwheels
Step 1: Prepare the Filling
In a medium bowl, beat together 8 oz softened cream cheese, 2 Tbsp mayonnaise
½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper until smooth and well combined.
Step 2: Cook and Chop the Bacon
Cook 6 slices bacon in a skillet over medium heat until crisp.
Transfer to a paper-towel-lined plate to drain, then chop into small pieces.
Step 3: Layer the Tortillas
Lay 4 large flour tortillas flat on a clean work surface.
Spread ¼ of the cream-cheese mixture evenly over each tortilla, right to the edges.
Step 4: Add the BLT Components
Divide and evenly layer 1½ slices chopped bacon, 2–3 romaine lettuce leaves (torn into manageable pieces), and 4–5 thin tomato slices across the center third of each tortilla.
Step 5: Roll & Chill
Tightly roll each tortilla from one edge to the other, keeping the filling snug.
Wrap each roll in plastic wrap and refrigerate for at least 10 minutes to set.
Step 6: Slice into Pinwheels
Unwrap the chilled rolls and trim ¼ inch off both ends for neat edges.
Use a sharp knife to cut each roll into 10–12 even pinwheels, about 1-inch thick.
What to Serve With These Pinwheel
Classic Dips: Ranch dressing, chipotle mayo, or pesto aioli for dipping
Veggie Platter: Carrot sticks, cucumber rounds, and bell pepper strips for extra crunch
Pickles & Olives: A briny counterpoint to the rich, creamy rolls
Fruit Skewers: Fresh melon, grapes, and berries for a sweet-savory balance
Variations / Substitutions
Wrap Alternatives: Use spinach tortillas, sun-dried tomato wraps, or even lavash for different colors and flavors.
Spread Swaps: Replace cream cheese with mashed avocado, hummus, or Greek yogurt for a lighter twist.
Protein Options: Swap bacon for chopped turkey bacon, crisp pancetta, or smoked salmon slices.
Veggie Add-Ins: Add shredded carrots, thin cucumber ribbons, or roasted red peppers for color and nutrition.
Cheese Twist: Sprinkle shredded cheddar, pepper jack, or crumbled feta over the spread before layering.
Storage & Make-Ahead Tips
Refrigerate: Store uncut rolls, wrapped in plastic, for up to 24 hours.
Slice just before serving to ensure clean edges.
Freeze: Individually wrap pinwheels in plastic and freeze for up to 1 month.
Thaw in the fridge for 1 hour before serving.
Pack-N-Go: Layer pinwheels in an airtight container with parchment between layers to prevent sticking.
FAQs
Can I use whole-wheat tortillas?
Yes—whole-wheat, spinach, or gluten-free tortillas all work beautifully.
How do I prevent soggy pinwheels?
Pat tomato slices dry and chill rolls before slicing to keep tortillas firm.
Can I make these vegetarian?
Absolutely—omit bacon and add roasted veggies or sliced avocado for a meat-free version.
What if I don’t have cream cheese?
Substitute with Greek yogurt or a creamy goat cheese spread for tangy flavor.
How far in advance can I prep?
Assemble and refrigerate uncut rolls up to 24 hours ahead; slice when ready to serve.
Can I grill the tortillas first?
Lightly toasting tortillas on a dry skillet adds flavor and prevents tearing—just cool before layering.
What’s the best way to slice pinwheels?
Use a very sharp, serrated knife and a gentle sawing motion to avoid squishing the roll.
Final Thoughts
These BLT Pinwheels are proof that simple ingredients can create something extraordinary.
With their creamy spread, smoky bacon, crisp lettuce, and juicy tomato, every bite is a balanced flavor bomb.
Perfect for parties, lunchboxes, or a quick snack, they’re destined to become your go-to appetizer whenever you need a fuss-free yet impressive dish.
