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Taco Pinwheels

These pinwheels come together quickly when you start with leftover taco meat. They make an appealing party appetizer served with salsa, or a fun lunch option with a salad on the side. —Cindy Reams, Philipsburg, Pennsylvania
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    3 dozen pinwheels

Ingredients

  • 4 ounces cream cheese, softened
  • 3/4 cup Seasoned Taco Meat
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 cup salsa
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons finely chopped onion
  • 5 flour tortillas (8 inches), room temperature
  • 1/2 cup shredded lettuce
  • Additional salsa

Directions

  • In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour.
  • Unwrap and cut into 1-in. pieces. Serve with additional salsa.
Nutrition Facts
1 pinwheel: 51 calories, 3g fat (1g saturated fat), 6mg cholesterol, 84mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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