SPICY BLT PINWHEELS RECIPE
Create a spicy twist on the classic appetizer bacon, lettuce and tomato roll up pinwheel.
Ingredients
- 4 oz. cream cheese softened
- 1/4 cup mayonnaise
- 1 to 2 teaspoons sriracha sauce
- salt and pepper to taste optional
- 6 to 8 slices crispy bacon chopped
- 12 to 15 cherry tomatoes sliced and seeds removed
- 1 1/2 cups chopped lettuce
- 4 large flour tortillas
Instructions
- Combine cream cheese, mayonnaise, sriracha sauce, salt and pepper in a small bowl. Whisk until smooth and creamy.
- Divide the cream cheese mixture equally to cover 4 large tortillas.
- Cover the cream cheese mixture with the chopped bacon, chopped lettuce and tomato pieces.
- Carefully roll up each tortilla tightly.
- Place tortillas roll ups on a large plate and cover with plastic wrap, then chill in the refrigerator for a couple of hours.
- Slice tortillas with a serrated knife about 1 inch wide on a cutting board, then place on a serving dish. If needed, use a toothpicks to hold pinwheels together.
Notes
If you're not sure how spicy you want your BLT pinwheels, add only 1 teaspoon of sriracha sauce. Taste the cream cheese mixture to decide if you want it spicer or not. Of course you can omit the sriracha completely and the pinwheels will taste just as delicious.
To prevent the pinwheels from getting soggy, I suggest removing the seeds as you slice your tomatoes into pieces. Also make sure your lettuce is dry by blotting the leaves with paper towel before chopping.
The BLT roll ups will slice and hold together better if you allow them to chill for a couple of hours in the fridge. However, I have also served these at room temperature after making them, using toothpicks to hold the pinwheels together.
I usually get about 7 pinwheels per tortilla roll up, saving the end pieces to snack on later.