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!