BLT Pinwheel Sandwiches
These BLT Pinwheel Sandwiches are a no-cook finger food recipe that’s great for lunch or as a party appetizer. Made with crispy bacon, juicy tomatoes, and fresh lettuce—all wrapped up with creamy avocado and rolled into bite-sized, crowd-pleasing pinwheels.
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They’re easy to make ahead and ready in just 20 minutes—ideal for school lunches or picnics. Pair them with my Crispy Air Fryer Pickle Chips or Caramel-Dipped Grapes with Peanuts. Both make the perfect sides for these healthy pinwheels!
How to Make BLT Pinwheel Sandwiches
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start with the spread. In a medium bowl, mix the softened cream cheese and mayo until smooth and creamy.
2. In a separate bowl, mash the avocado and then stir it into the cream cheese mixture with the lime juice, salt, and pepper.
3. Lay a tortilla flat on a clean surface and spread a generous layer of the avocado mixture from edge to edge.
4. Sprinkle crumbled bacon evenly over the top. Add a few lettuce leaves and then layer on your thinly sliced tomatoes.
5. Roll the tortilla up tightly. Repeat with the other tortillas.
6. Pop the rolled tortillas into the freezer for about 15 minutes—makes them way easier to slice!
7. Slice into ½- to 1-inch pinwheels using a sharp knife (wiping between cuts).
Serve and Enjoy!
Serve right away or chill in the fridge until you’re ready.
Important Recipe Notes
- Use soft, fresh tortillas – If your tortillas are a little stiff or dry, microwave them for 10–15 seconds before rolling to prevent cracking.
- Make sure to chill the rolled tortillas in the freezer for 15 minutes to makes slicing much easier and helps the pinwheels hold their shape.
- Pat the lettuce leaves dry with a paper towel before layering. This keeps your pinwheels from getting soggy.
- These are best eaten fresh to keep the lettuce crisp and the tomatoes juicy. They’ll hold up in the fridge for a few hours, but they’re not ideal for overnight storage.
- Wipe the blade clean between cuts for neat, picture-perfect pinwheels (especially helpful with the tomato layer!).
- You can add sliced turkey or shredded chicken for extra protein, or swap in spinach for a twist on the classic BLT.
BLT Pinwheel Sandwiches
Ingredients
- 3 large flour tortillas
- 4 oz cream cheese softened
- ¼ cup mayonnaise
- 1 ripe avocado
- Juice of ½ lime
- ¼ tsp salt
- ¼ tsp black pepper
- 4 slices cooked bacon crumbled
- 1 large tomato thinly sliced
- 3 –4 fresh leafy lettuce leaves
Instructions
- Start with the spread. In a medium bowl, mix the softened cream cheese and mayo until smooth and creamy.
- In a separate bowl, mash the avocado and then stir it into the cream cheese mixture with the lime juice, salt, and pepper.
- Lay a tortilla flat on a clean surface and spread a generous layer of the avocado mixture from edge to edge.
- Sprinkle crumbled bacon evenly over the top. Add a few lettuce leaves and then layer on your thinly sliced tomatoes.
- Roll the tortilla up tightly. Repeat with the other tortillas.
- Pop the rolled tortillas into the freezer for about 15 minutes—makes them way easier to slice!
- Slice into ½- to 1-inch pinwheels using a sharp knife (wiping between cuts).
- Serve right away or chill in the fridge until you’re ready.
