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Italian BLT Pinwheels

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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It's a wrap at lunch or snack time with these easy roll-ups, with flavored tortillas cradling cream cheese, bacon, and tangy sun-dried tomatoes.
By Betty Crocker Kitchens
Updated May 7, 2010
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Ingredients

  • 4 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped sun-dried tomatoes in oil
  • 6 slices bacon, crisply cooked, crumbled
  • 3 spinach- or tomato-flavored flour tortillas (9-inch diameter)
  • 1 cup chopped seeded Italian plum tomatoes (about 3 medium)
  • 1 1/2 cups shredded romaine lettuce

Steps

  • 1
    In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon.
  • 2
    Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour.
  • 3
    To serve, with serrated knife, cut each roll into about 1-inch-thick slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to use a serrated knife to cut the pinwheels. A regular knife will squish them down as it cuts.

Nutrition

90 Calories, 7g Total Fat, 2g Protein, 5g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
65
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
100mg
4%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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