![BLT Pinwheels](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-ca%2Frecipes%2Fblt-pinwheels.jpg%3Fw%3D800%26rev%3Dfccc34fc75de4909910bf872d26364e0 1540w)
BLT Pinwheels
Total Time
1 Hours
30 Minutes
Servings
6
Ingredient List
- 1/2 cup (125 mL) mayonnaise or salad dressing
- 1 package (125 g) cream cheese, softened
- 2 tbsp (30 mL) Old El Paso* Thick N' Chunky Salsa
- 1 tsp (5 mL) Dijon mustard
- 6 slices bacon, cooked, crumbled
- 3 spinach-flavour, tomato-flavour or plain flour tortillas (8 to 10 inch)
- 3 roma (plum) tomatoes, seeded, chopped (1 cup/250 mL)
- 1 1/2 cups (375 mL) shredded romaine lettuce
Preparation
- In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
- Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
- Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.