BLT Pinwheel Sandwiches

BLT Pinwheels Sandwiches are pretty easy to make and taste great. This recipe is perfect for bacon lovers. BLT Pinwheels are creamy and flavorful. You can make these for lunch or dinner and are perfect for parties and get-togethers. This recipe makes 3 burrito size logs before slicing, but feel free to double the recipe for parties. They are a great appetizer to add to the menu. Also, try using colored tortillas, for contrast and creativity. Serve after chilling and watch them disappear.

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Ingredients

Avocado Mayo

½ avocado smashed
¼ cup mayonnaise
1 scallion finely chopped
½ teaspoon lime zest
½ teaspoon lime juice
or if you have guacamole already, just mix with 1 1/2 Tablespoons of mayo

Pinwheel Sandwiches

4 ounces cream cheese softened
8 slices bacon cooked
3 – 10- inch flour tortillas – try spinach, garden or other flavors
1 package (2 cups) of shredded cheddar or mixed shredded cheese
3 Roma tomatoes de-seeded and thinly sliced and chopped
1½ cup romaine, iceberg or other crunchy lettuce chopped
salt and pepper to taste

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Instructions For BLT Pinwheels Sandwiches

Fry the bacon and drain on paper towels. Also, use good quality bacon that is crispy and not too fatty. This will add a delicious crunch to your pinwheels.

In a small bowl, combine the cream cheese, then mix until smooth.
Divide the cream cheese mixture equally between the flour tortillas, then spread out evenly.

Next, make the avocado mayo. In a small bowl, combine the smashed avocado, mayonnaise, scallion, lime zest, and lime juice. Mix until evenly combined. So if you already have a container of guacamole, you can mix in the mayonnaise.

Divide the avocado mayonnaise equally between the flour tortillas. Then, spread out evenly on top of the cream cheese mixture.

Next, add a layer of shredded cheese.

Then add the chopped lettuce, chopped bacon and chopped Roma tomatoes. So make sure your lettuce is thoroughly dry before adding it to the tortillas. Wet lettuce can cause the pinwheels to become soggy and lose their shape.

Next, start on the end and roll up tightly, so make sure to roll them tightly to avoid any gaps or air pockets. This will ensure they stay together when sliced and served. Then wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Once chilled until firm, then use a serrated knife, slice into one-inch pieces and arrange on a platter for serving. (The end pieces can be discarded or enjoyed as a snack.)