For the quintessential parties and laid-back get-togethers, tortilla pinwheels are my go-to. They’re easy to eat, hard to mess up, and surprisingly versatile for a dish that seems to be a little retro.
They start with a base spread. More often than not, I use cream cheese, but hummus is just as good (if not better).
Honestly, at this point, it doesn’t even matter what you use because the next step is where the real fun happens. Tortilla pinwheels beg you to experiment with different ingredients.
On any given day, I feel like I could use a different assortment of meats to create a killer version and be absolutely satisfied. That said, my go-to meat for these is deli turkey.
The 12 Best Tortilla Pinwheel Recipes
1. Smoky Chipotle Black Bean Tortilla Pinwheels
Smoky Chipotle Black Bean Tortilla Pinwheels are just wonderful. They spice up my already spicy repertoire of Tortilla Pinwheel Recipes.
Treat yourself to these easy-to-make, handheld, and deliciously daring pinwheels. Black beans, chipotle, and sharp cheddar are just some of the flavorful ingredients that make these Tortilla Pinwheel stand out.
Ingredients
4 large flour tortillas
1 can (15 oz) black beans, drained and rinsed
2 tablespoons chipotle in adobo sauce (or to taste)
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Instructions
1. A food processor is used to achieve a very smooth consistency for the black beans, the chipotle—along with its sauce—and the sour cream.
2. Lay an even layer of the black bean mixture over the tortillas.
3. Evenly distribute cilantro and cheddar cheese across the spread mixture on every tortilla.
4. Tightly roll each tortilla, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. Then slice the chilled roll into pinwheels.
2. Creamy Avocado Pesto Tortilla Pinwheels
Creamy Avocado Pesto Tortilla Pinwheels are one of the easy appetizers I make most often. They astonish people with how delightful they are—the flavor of fresh basil, the richness of avocado, the smoothness of pureed pesto.
Ingredients
Avocado
Fresh basil leaves
Garlic cloves
Lemon juice
Grated Parmesan cheese
Olive oil
Large flour tortillas#
Instructions
1. Blend together the avocado, fresh basil leaves, garlic cloves, lemon juice, and grated Parmesan cheese in a food processor.
2. As the processor runs, slowly incorporate the olive oil until the blend is creamy and smooth.
3. Evenly distribute the avocado pesto across the surface of every flour tortilla.
4. Tightly roll the tortillas, then cut them into pinwheels to serve.
3. Sun-Dried Tomato Basil Tortilla Pinwheels
Sun-Dried Tomato Basil Tortilla Pinwheels are one of my favorite and quickest appetizers to prepare. They consist of uncomplicated, yet flavorful, ingredients like sun-dried tomatoes, fresh basil, cream cheese, and Parmesan.
These pinwheels are perfect for any occasion, and the simplicity of the recipe allows for an easy assembly, yet delivers a delightful taste that will tantalize your guests.
Ingredients
Sun-dried tomatoes, chopped (1/2 cup)
Fresh basil leaves, chopped (1/4 cup)
Cream cheese, softened (8 oz)
Grated Parmesan cheese (1/4 cup)
Large flour tortillas (4)
Garlic powder (1/2 teaspoon)
Salt and pepper to taste
Instructions
1. In a bowl of moderate size, mix together the cream cheese that has been softened, the sun-dried tomatoes that have been chopped, the fresh basil leaves that have been chopped, the grated Parmesan cheese, the garlic powder, and the salt and pepper to taste. Mix until well combined.
2. Evenly distribute a thick coat of the cream cheese blend over each of the flour tortillas.
3. Tightly roll each tortilla, then a lay them flat; cover them with plastic wrap to keep them from drying out while they chill in the refrigerator. Let them firm up for at least 30 minutes.
4. After chilling, remove the covering and cut each tortilla roll into pinwheels, about one inch thick. Pinwheels can be served directly after slicing, but they are just as tasty served a little later. You can assemble them a day ahead and store the sliced pinwheels in the fridge, where they’ll keep for another day or so, but the tortillas will be a bit firmer if you serve them the same day you make them.
4. Roasted Red Pepper Feta Tortilla Pinwheels
Tortilla Pinwheel Recipes should definitely include these Roasted Red Pepper Feta Tortilla Pinwheels. They call for flour tortillas and are stuffed with roasted red peppers, crumbled feta, and fresh basil.
Then you roll them up, slice them into pinwheels, and serve them, and they are delicious.
Ingredients
4 large flour tortillas
1 cup roasted red peppers, drained and chopped
1 cup crumbled feta cheese
1/2 cup cream cheese, softened
1/4 cup fresh basil leaves, chopped
1/4 teaspoon garlic powder
Instructions
1. In a mixing bowl, whisk together the cream cheese and feta cheese with the garlic powder and basil until you have a smooth and even mixture.
2. Lay the cheese mixture uniformly over each tortilla.
3. Distribute the chopped roasted red peppers evenly over the cheese layer of every tortilla.
4. Tightly roll each tortilla into a log, and then cut into 1-inch-thick slices, serving the sliced “pinwheels” as a convenient hors d’oeuvre.
5. Curried Chickpea Tortilla Pinwheels
I consider the dish “Curried Chickpea Tortilla Pinwheels” to be a delightful take on the classic Tortilla Pinwheel recipes. Combining chickpeas, Greek yogurt, and curry powder, the dish has a creamy, yet distinctively flavor-packed filling, and shredded carrots and cilantro bump up the brightness of each and every vibrant bite.
Ingredients
1 can chickpeas, drained and rinsed
2 tablespoons plain Greek yogurt
1 tablespoon curry powder
1 teaspoon lemon juice
4 large flour tortillas
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
Instructions
1. Using a fork or potato masher, combine the chickpeas in a bowl until they are mostly smooth but still have some small chunks to them.
2. Add the Greek yogurt, curry powder, and lemon juice and stir until everything is combined nicely.
3. Apply a scant layer of the chickpea mixture to each tortilla. Then, in an even distribution, place the shredded carrots on top of the mixture and follow with an even placement of the fresh cilantro.
4. Tightly roll each tortilla, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes before cutting it into pinwheels and serving.
6. Honey Sriracha Chicken Tortilla Pinwheels
What I truly adore about Honey Sriracha Chicken Tortilla Pinwheels is the harmony of flavors that shredded chicken, cream cheese, and Sriracha bring to the dish. These uncomplicated pinwheels are what I consider a perfect combination of spicy and sweet, which makes them oh-so-delicious and a must-have at any gathering (or for lazy evenings at home).
Ingredients
1 cup cooked chicken breast, shredded
4 tablespoons cream cheese, softened
2 tablespoons honey
2 tablespoons Sriracha sauce
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions
4 large flour tortillas
Instructions
1. Blend the cream cheese, honey, and Sriracha sauce in a mixing bowl of size medium until they are combined well.
2. Stir all the ingredients together until they are mixed uniformly; they should not be separated into different colors or textures, specifically those of the chicken, cheese, or green onions.
3. Apply the chicken mixture generously to each tortilla, leaving a small margin around the perimeter.
4. Tightly roll each tortilla, wrap in plastic, and refrigerate for at least 30 minutes before slicing into rounds and serving as pinwheels.
7. Spinach Artichoke Tortilla Pinwheels
Spinach Artichoke Tortilla Pinwheels take the classic Tortilla Pinwheel Recipe to a whole new level. They combine the rich, creamy flavors of cream cheese, spinach, and artichoke hearts, along with a hearty dose of Parmesan.
These make great party snacks, appetizers, or just something to grab on the go.
Ingredients
1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise
1 can (14 oz) artichoke hearts, drained and chopped
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 tsp garlic powder
4 large flour tortillas
Instructions
1. In a large bowl, mix the softened cream cheese and mayonnaise until smooth.
2. Include the chopped artichoke hearts, spinach, Parmesan cheese, and garlic powder in the cream cheese mixture. Blend thoroughly until everything is well mixed.
3. Evenly coat each tortilla with a thick application of the combined ingredients, reserving a little for the next step.
4. Tightly roll each tortilla and wrap it in plastic. Place the tortilla in a refrigerator for at least 1 hour. Slice the chilled tortilla into 1-inch pinwheels and serve.
8. Jalapeño Cheddar Ranch Tortilla Pinwheels
Tortilla pinwheel recipes are delightful. Tortilla pinwheels are a snack or appetizer that consists of a flour tortilla spread with some sort of cheese mixture, and then rolled up and sliced into pinwheels.
I really enjoy making them, and the ingredients could hardly be more perfect: cream cheese, cheddar cheese, and ranch seasoning mixed together with diced jalapeños and green onions.
Ingredients
2 large flour tortillas
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup diced jalapeños (fresh or pickled)
2 tablespoons ranch seasoning mix
1/4 cup chopped green onions
Instructions
1. Combine the softened cream cheese and ranch seasoning in a mixing bowl, and blend them together until they are thoroughly mixed.
2. Combine the shredded cheddar cheese, diced jalapeños, and chopped green onions in a bowl.
3. Evenly distribute the cream cheese filling onto each flour tortilla, spreading it to the very edge but not beyond.
4. Each tortilla should be rolled up tightly, wrapped in plastic, and placed in the refrigerator for a minimum of 1 hour. After they have cooled, the rolls can be cut into 1-inch slices, served at room temperature, and enjoyed as a delightful pinwheel.
9. Thai Peanut Veggie Tortilla Pinwheels
Thai Peanut Veggie Tortilla Pinwheels are something I truly enjoy preparing and eating. They’re definitely part of my repertoire for Tortilla Pinwheel Recipes!
Hyper-Delicious with a capital “D,” these pinwheels are made with large flour tortillas, softened cream cheese, Thai peanut sauce, and a lovely combo of shredded carrots and some of my favorite crisp-tender vegetables.
Ingredients
Large flour tortillas
Cream cheese, softened
Thai peanut sauce
Shredded carrots
Bell peppers, thinly sliced
Cucumbers, thinly sliced
Cilantro leaves
Instructions
1. Combine the room-temperature cream cheese with the Thai peanut sauce in a bowl and mix thoroughly.
2. Place a tortilla on a flat surface and in a very even manner, spread a thin layer of the peanut cream cheese mixture over the entire front of the tortilla.
3. Distribute evenly on top of the cream cheese mixture the shredded carrots, bell pepper slices, cucumber slices, and cilantro leaves.
4. Tightly roll the tortilla and cut it into pinwheels. Serve immediately or refrigerate for later service.
10. Cranberry Walnut Goat Cheese Tortilla Pinwheels
I adore the way Cranberry Walnut Goat Cheese Tortilla Pinwheels transform ordinary Tortilla Pinwheels into something special with their creamy goat cheese, sweet dried cranberries, and crunchy walnuts. They hit all the right notes for any occasion, any time of day.
Ingredients
- 4 large flour tortillas
- 8 oz goat cheese, softened
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tablespoons honey
- 1/4 cup fresh parsley, chopped
Instructions
1. In a medium bowl, combine the softened goat cheese, dried cranberries, walnuts, honey, and parsley. Blend with a hand mixer fitted with beaters or a food processor until combined.
2. Evenly distribute a thick layer of the goat cheese mixture over each tortilla.
3. Tightly roll each tortilla and wrap them in plastic. Place in the fridge for 30 to 60 minutes to chill.
4. Take them from the refrigerator; cut each roll into 1-inch-wide slices. Serve pinwheels to guests.
11. Mediterranean Hummus Tortilla Pinwheels
Mediterranean Hummus Tortilla Pinwheels are an absolute favorite of mine and a fantastic part of the pinwheel appetizer scene. They’re full of flavor and colors—just look at them.
Flour tortillas are spread with hummus first so that the spice blend in the hummus has a chance to work (and it does). Then comes crumbled feta, which really should be in more things, along with the vibrant yellow of roasted red peppers.
The next layer is a nice big handful of chopped Kalamata olives for salty, briny goodness. And then, if you can believe it, there is a nice mound of fresh spinach.
I’ve made these in a couple of different ways and am extremely happy with the version you see here.
Ingredients
4 large flour tortillas
1 cup hummus (store-bought or homemade)
1/2 cup crumbled feta cheese
1/2 cup roasted red peppers, diced
1/4 cup Kalamata olives, sliced
1/4 cup spinach leaves, finely chopped
Instructions
1. Place each tortilla on a clean surface. Spread hummus evenly on the surface of each tortilla.
2. The crumbled feta, diced roasted red peppers, sliced olives, and chopped spinach should be evenly distributed among the tortillas.
3. At one end, roll each tortilla up tightly into a log shape. Using a sharp knife, cut the rolled tortillas into pinwheels about 1 inch thick.
4. You can serve the pinwheels right away, but if you want to give them even more of a reason to hold their shape, stick them in the fridge for about an hour, then platter them up and serve.
12. Zesty Lime Shrimp Tortilla Pinwheels
One of my favorite recipes is for Zesty Lime Shrimp Tortilla Pinwheels. They are a simple and delicious version of the tortilla pinwheel.
What makes them so good is that they use cooked shrimp, cream cheese, and the zest of lime combined with fresh cilantro. They are perfect for any gathering or situation where you need a snack.
Ingredients
1 cup cooked shrimp, chopped
4 oz cream cheese, softened
1 lime, juiced and zested
1/4 cup chopped fresh cilantro
4 flour tortillas
Salt and pepper, to taste
Instructions
1. In a bowl, stir together the cream cheese, lime juice, lime zest, shrimp, and cilantro. Mix well until everything is well combined.
2. Add salt and pepper to the blend, then taste it.
3. Evenly distribute the mixture of shrimp and cream cheese over the flour tortillas.
4. Tightly roll each tortilla and then cut into pinwheels. Serve right away or keep in the fridge until you’re ready to serve.
