I was craving something light yet flavorful when I first rolled one of these Avocado & BLT Pinwheels—creamy sun-dried tomato–cream cheese, smoky bacon, crisp lettuce, and bright avocado mayo all spiraled into a perfect bite.
They became an instant hit at my next get-together!
Why You’ll Love This Recipe
Handheld delight — easy-to-eat pinwheels packed with layers of flavor
Creamy meets crunchy — silky spreads contrast with crisp bacon and lettuce
Bright and zesty — lime-kissed avocado mayo keeps every bite fresh
Make-ahead friendly — assemble, slice, and refrigerate for quick serving
Party perfect — elegant presentation on a platter for any occasion
What You’ll Need (Ingredient Highlights)
Cream cheese & sun-dried tomatoes — whipped together for a tangy, savory base
Bacon — smoky, crisp strips add hearty crunch
Flour tortillas — soft, 10-inch wraps that hold all the fillings
Avocado mayo — smashed avocado, mayo, scallions, and lime for bright creaminess
Romaine & plum tomatoes — fresh greens and juicy tomatoes for balance
Pro Tips Before You Start
Warm tortillas briefly in the microwave to prevent cracking.
Pat bacon dry after cooking to remove excess grease—keeps roll-ups neat.
Even layers — spread fillings uniformly so each pinwheel slice has every flavor.
Chill before slicing — place rolled tortillas in the fridge for 10 minutes to firm up.
Use a sharp serrated knife and a gentle sawing motion for clean, uniform slices.
How to Make Avocado & BLT Pinwheels
Step 1: Prepare Sun-Dried Tomato Cream Cheese
In a small bowl, mix 4 oz softened cream cheese with finely chopped oil-packed sun-dried tomatoes until smooth.
Step 2: Spread the Base
Lay out 3 (10-inch) flour tortillas.
Divide the cream cheese mixture equally; spread evenly, leaving a small border.
Step 3: Make Avocado Mayo
In a bowl, combine smashed avocado, mayonnaise, chopped scallion, lime zest, and lime juice.
Mix until smooth.
Step 4: Layer the Fillings
Spread the avocado mayo evenly over the cream cheese layer.
Top with chopped romaine lettuce, chopped bacon, and thin tomato slices.
Season lightly with salt and pepper.
Step 5: Roll & Chill
Roll each tortilla tightly into a log.
Wrap in plastic wrap and refrigerate 10 minutes to set.
Step 6: Slice & Serve
Unwrap and use a serrated knife to cut logs into 1-inch pinwheels.
Discard end pieces or enjoy as snack.
Arrange on a platter and serve immediately.
Serving Suggestions
Pair with a crisp cucumber-dill salad
Serve alongside kettle-cooked chips or veggie sticks
Offer extra lime wedges and hot sauce for dipping
Variations & Substitutions
Wrap swap — use spinach or whole-wheat tortillas for extra color or fiber
Protein change — substitute turkey bacon or grilled chicken strips
Cheese boost — add shredded pepper jack or crumbled feta
Herb lift — stir fresh cilantro or parsley into the avocado mayo
Storage & Leftovers
Refrigerate pinwheels (covered) up to 24 hours; best served the same day.
Prevent sogginess by wrapping tightly and placing on a paper-towel–lined tray.
FAQs
Can I assemble these ahead of time?
Yes—roll, wrap, and refrigerate up to 6 hours before slicing; chill to firm.
How do I keep tortillas from tearing?
Warm them briefly and spread fillings thinly, leaving a clean border.
Can I freeze pinwheels?
Not recommended—avocado mayo can discolor and tortillas may become soggy.
What else can I serve with them?
Offer a zesty salsa or ranch dip for extra flavor options.
Is there a dairy-free option?
Use a vegan cream cheese and dairy-free mayo for the spreads.
Final Thoughts
These Avocado & BLT Pinwheels are a breeze to make yet look impressively elegant.
Their vibrant flavors and perfect bite size make them a must-make for any casual gathering or light lunch!
Avocado BLT Pinwheels
Ingredients
Avocado Mayo
- ½ avocado smashed
- ¼ cup mayonnaise
- 1 scallion finely chopped
- ½ tsp lime zest
- ½ tsp lime juice
Sun-Dried Tomato Cream Cheese
- 4 oz cream cheese softened
- 1 Tbsp oil-packed sun-dried tomatoes finely chopped
Pinwheel Sandwiches
- 3 10-inch flour tortillas
- 8 slices bacon cooked and chopped
- 3 plum tomatoes de-seeded and thinly sliced
- 1½ cups romaine lettuce chopped
- Salt & pepper to taste
Instructions
- Combine cream cheese and sun-dried tomatoes until smooth.
- Spread equally over tortillas, leaving ½″ border.
- Mix avocado, mayo, scallion, lime zest, and juice for the mayo.
- Spread mayo over cream cheese. Layer lettuce, bacon, tomatoes; season.
- Roll tightly, wrap, and chill 10 minutes.
- Slice into 1″ pinwheels and serve immediately.
- See full steps with tips & photos → https://p4pd.org/avocado-blt-pinwheels/
Notes
- For make-ahead, prep the spreads and fillings separately and assemble just before serving.
- Substitute turkey bacon for a lighter option.
- Use spinach or spring mix instead of romaine if desired.
