Chipotle Ranch BLT PinwheelsJump to Recipe
These BLT Pinwheels are so stuffed with filling that they are walking that line of just being a burrito. Ha! But I do like to roll them up very tightly and slice them into pinwheel chunks to serve as appetizers. You could eat a whole one, for sure, but the filling is pretty flavorful and it may be a bit much for a whole wrap.
It’s perfect as a bite-sized appetizer though!
Since tomatoes are perfect right now, this is a great appetizer to make with really ripe tomatoes, sliced very thin. If you wanted to make these in an off-season month, I would use grape tomatoes and just chop them up into a dice.
These pinwheels are a fun twist on the classic cream cheese pinwheel and will be a welcome appetizer at any BBQ or party. Make a double batch. They go quick!
These quick pinwheels are so packed with filling that they are almost a burrito. But slice them into pieces and serve them as an appetizer. They have a nice spicy kick, great crunch, and addictive flavors!
- Line a baking sheet with foil and lay out bacon in an even layer. Bake bacon at 350 degrees until it’s crispy, maybe 15-20 minutes. Then remove bacon strips and let drain on a few paper towels.
- Meanwhile, mix together ranch and chopped chipotle peppers (remove stem and seeds) and a few spoonfuls of the Adobo sauce from the chipotle can.
- Slice tomatoes very thin and wash lettuce.
- Make a pinwheel wrap by spreading a few spoonfuls of the ranch dressing mix onto a tortilla all the way to the edges. Top with lettuce across the entire tortilla. Then add a row of tomatoes and bacon in the middle of the tortilla. Roll the tortilla up into a tight cylinder.
- If you aren’t serving the pinwheels immediately, store the pinwheel wraps whole wrapped in plastic wrap.
- When ready to serve, use a serrated knife to slice thin pinwheels into slices about 1 1/2 inches thick. You should get about 6 from each wrap.
Chipotle Ranch BLT Pinwheels
Let’s start with the sauce. This is nothing fancy, people. It’s ranch dressing and some chopped up chipotle peppers. I recommending buying the ones in the can that are stored in Adobo sauce. Cut out the stems and seeds from the peppers before you stir them in. Also add a few spoonfuls of the sauce in the jar!
Mix it all together! Obviously if you want it spicier, you can add more but two of these plus some sauce packs a pretty good kick.
Other than that this recipe is pretty basic. Crispy bacon (bake it at 350 for about 15-20 minutes and make sure not to use the thick cut stuff). Ripe tomatoes, lettuce!
Make a pinwheel by smearing thin layer of the sauce on a large flour tortilla. Stack on some lettuce to cover the whole tortilla.
Then add a single row of tomato slices and crispy bacon.
Roll up the tortilla into a tight cylinder. If you do it right, you might have some ranch dressing get squirted out. That’s okay!
If you’re serving these immediately, chop them up! Use a serrated knife for clean slices and you’ll probably get six pinwheels from each tortilla. You need to make these a bit thicker than normal pinwheels so they don’t fall apart.
If you aren’t serving these Chipotle Ranch BLT Pinwheels right away, wrap them up in plastic wrap but keep them whole. Slice them right before serving.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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