Tuna Pinwheels
Tuna Pinwheels combine tuna with cream cheese, mayo, dill weed and fresh cucumbers for a tuna salad meets cucumber sandwich combo that is perfect for a party appetizer or on the go lunch!
Servings: 24 pinwheels
Calories: 163kcal
Ingredients
- 1 English cucumber
- 8 ounces cream cheese softened
- 1/4 cup mayo
- 2 Tablespoons of fresh dill minced or 2 teaspoons of dried dill weed
- 1 12 ounce can tuna, well drained
- 4 large flour tortillas
- Salt and pepper
Instructions
- You’ll start by dicing the English cucumber. If you have another variety of cucumber to use that’s fine, you’ll want to be sure to peel it and remove the seeds from the cucumber first before dicing.
- In a small mixing bowl, combine the cream cheese, mayo, and dill weed. Stir the tuna into the cheese mixture. Season with salt and pepper to taste.
- Spread the tuna filling onto each flour tortilla. Then, evenly sprinkle the chopped cucumbers over the tuna filling. Tightly roll each tortilla and place seam side down.
- Cover with plastic wrap or place into an airtight container to chill in the fridge for 30 minutes to an hour. This time allows the flavors to meld and for the pinwheels to hold their shape better when we go to slice them.
- After chilling, use a serrated knife to cut the rolled tortillas into about 1-inch slices. You can discard the end pieces.
Notes
Feel free to use whatever variety of canned tuna you prefer.
If you are worried about your pinwheels getting soggy before you can serve them, you can use this filling for sandwiches instead of roll-ups
Nutrition
Serving: 2pinwheels | Calories: 163kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 196mg | Fiber: 1g | Sugar: 1g