Easy Tuna Salad Pinwheels
Tuna salad pinwheels are one of those recipes you can count on to please a crowd. I made these for my niece’s birthday party, and they disappeared almost as fast as I put them out! The creamy tuna salad, crunchy celery, and shredded cheddar wrapped in soft tortillas create the perfect balance of flavor and texture.
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Whether you’re hosting a party or just want a quick, satisfying lunch, these pinwheels are an easy option that always gets rave reviews. I love that these tuna salad roll ups are light, satisfying, simple to make and easy to share.
How to Make Tuna Salad Pinwheels
Here are the ingredients you need to make tuna salad pinwheels, and step by step instructions for making them.
Ingredients
- 4 large flour tortillas
- 2 – 5 oz cans tuna
- ⅓ cup Miracle Whip
- 3 hard boiled eggs
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped celery
Step by Step Instructions
1. Start by rinsing the celery under cold water and patting it dry with a paper towel. Use a sharp knife to finely chop the celery into small, even pieces for a nice crunch in every bite.
2. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
3. In a small mixing bowl, combine the canned tuna (drained) with Miracle Whip. Mix until well blended, creating a creamy and flavorful base for your pinwheels.
4. Lay out the tortillas on a clean, flat surface. Divide the tuna mixture evenly among the tortillas and spread it into an even layer, leaving about a ½-inch border around the edges to prevent spillage.
5. Sprinkle shredded cheese evenly over the tuna mixture on each tortilla, ensuring full coverage for that cheesy goodness in every bite.
6. Distribute the chopped celery evenly across the tortillas, followed by the chopped eggs. Spread these toppings out in a single layer to ensure even distribution.
7. Starting at one end of a tortilla, roll it tightly into a log, tucking in the ingredients as you go to create a firm roll. Repeat with the remaining tortillas.
8. Wrap each rolled tortilla tightly in plastic wrap to help them hold their shape. Place the wrapped rolls in the refrigerator for at least 1 hour to firm up, or until you’re ready to serve.
9. Remove the rolls from the refrigerator and carefully unwrap them. Using a sharp knife, slice each roll into 1-inch pinwheels, discarding the ends where the filling is sparse.
Arrange the pinwheels flat on a serving platter, showcasing their colorful and spiral appearance. Serve immediately and enjoy these tasty, bite-sized treats!
Whether you’re preparing for a party or planning your weekly lunches, tuna salad pinwheels are a go-to recipe. They’re easy to assemble, require minimal ingredients, and taste fantastic every time. Give these tuna roll ups a try, and you’ll have a crowd-pleasing appetizer or a convenient snack ready to enjoy!
Tuna Salad Pinwheels
Ingredients
- 4 large flour tortillas
- 2 – 5 oz cans tuna
- ⅓ cup Miracle Whip
- 3 hard boiled eggs
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped celery
Instructions
- Start by rinsing the celery under cold water and patting it dry with a paper towel. Use a sharp knife to finely chop the celery into small, even pieces for a nice crunch in every bite.
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
- In a small mixing bowl, combine the canned tuna (drained) with Miracle Whip. Mix until well blended, creating a creamy and flavorful base for your pinwheels.
- Lay out the tortillas on a clean, flat surface. Divide the tuna mixture evenly among the tortillas and spread it into an even layer, leaving about a ½-inch border around the edges to prevent spillage.
- Sprinkle shredded cheese evenly over the tuna mixture on each tortilla, ensuring full coverage for that cheesy goodness in every bite.
- Distribute the chopped celery evenly across the tortillas, followed by the chopped eggs. Spread these toppings out in a single layer to ensure even distribution.
- Starting at one end of a tortilla, roll it tightly into a log, tucking in the ingredients as you go to create a firm roll. Repeat with the remaining tortillas.
- Wrap each rolled tortilla tightly in plastic wrap to help them hold their shape. Place the wrapped rolls in the refrigerator for at least 1 hour to firm up, or until you’re ready to serve.
- Remove the rolls from the refrigerator and carefully unwrap them. Using a sharp knife, slice each roll into 1-inch pinwheels, discarding the ends where the filling is sparse.
- Arrange the pinwheels flat on a serving platter, showcasing their colorful and spiral appearance. Serve immediately and enjoy these tasty, bite-sized treats!
