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    Liv Gluten-Free / Gluten-Free Appetizers / Gluten-Free Salsa Pinwheels

    Published: May 10, 2022 · Modified: Jul 11, 2022 by Olivia Parsons

    Gluten-Free Salsa Pinwheels

    Jump to Recipe Print Recipe

    These gluten-free salsa pinwheels are a quick and easy appetizer made in under 15 minutes! Also known as tortilla roll ups, this creamy snack can be eaten cold from the fridge or baked and dipped in salsa. Perfect for kids and adults alike!

    salsa pinwheels on a plate with salsa

    These Gluten-Free Salsa Pinwheels are the ultimate party appetizer! Large gluten-free flour tortillas are filled with cheese, salsa, and spices, then rolled, sliced, (optionally) baked, and served. This recipe comes from my childhood and was always a crowd pleaser!

    Served with salsa, sour cream, or guacamole for dipping, these gluten-free tortilla roll ups are a delicious appetizer, snack, or even lunch. They can be eaten straight from the fridge, or baked in the oven or air fryer for a warm and crispy bite. They are great to prepare ahead of time, making party prep super simple!

    This recipe is vegetarian and could be modified to include dairy-free cheeses. It is inspired by this recipe from Kraft that my family used to make.

    Looking for the perfect easy app for your next party? Keep reading to learn how to make these gluten-free tortilla roll ups!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions
    • Step-by-Step Instructions
    • How to Serve
    • Make Ahead & Storage
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes
    • Recipe

    Why You'll Love This Recipe

    • Make ahead for easy prep. Tortilla roll ups store great in the fridge for several days.
    • Great for kids and adults. Kids love the simple flavours in these rolls.
    • Simple ingredients. You only need a few simple grocery items to make these salsa pinwheels.

    Ingredients

    Here is everything you'll need to make these gluten-free salsa pinwheels:

    ingredients needed to make gluten free salsa pinwheels

    Large gluten-free tortillas: Depending on where you live these may be somewhat hard to find. My absolute favourite brand that I've tried is Toufayan gluten-free tortillas (not sponsored, just love!). Promise Gluten Free makes a great gluten-free tortilla too. If all you can find are small corn tortillas, try making my gluten-free chicken taquitos.

    Softened cream cheese: Gives a wonderful creamy texture to the filling.

    Shredded cheese: I prefer cheddar or marble. Definitely buy a block and shred it yourself—pre-shredded won't taste or mix the same.

    Salsa: Use your favourite salsa to add flavour to the filling. I prefer one that is not too chunky (or too watery) for this recipe.

    Optional Ingredients

    • Chili powder and cayenne pepper for some heat
    • Refried beans in place of cream cheese
    • Diced onion, jalapeño or green chilies
    • For dipping: salsa, sour cream, and/or guacamole

    Substitutions

    There are many ways to change up these tortilla roll ups depending on your mood. Here are some substitution suggestions:

    • Add chicken or ground beef. For a heartier pinwheel, add some finely chopped chicken cubes or seasoned ground beef. Follow the instructions for the chicken preparation / spice mixture in my chicken taquitos recipe.
    • Dairy-free. To make these pinwheels dairy-free, use your favourite dairy-free cream cheese and shredded cheese. My favourite brands are Tofutti and Violife. Or sub refried beans for a creamy filling.
    • Fillings. Add onions, refried beans, jalapeño, chopped peppers, cooked chorizo, or any other flavours you want to the filling mixture. Just make sure everything is chopped small.
    top view of salsa pinwheels

    Step-by-Step Instructions

    Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free salsa pinwheels. 

    (1) In a medium-size bowl, use a rubber spatula to combine the cream cheese, shredded cheese, salsa, and spices. If necessary, microwave the mixture for 10-15 seconds to make it slightly easier to mix.

    (2) Use a rubber or offset spatula to spread the filling onto a large gluten-free tortilla. Spread the filling all the way to 3 of the edges, leaving a little space at the top.

    mixing the cheese and salsa filling for pinwheels in a glass bowl then spreading it on a tortilla.

    (3) Roll tightly from bottom to top, adding a little bit of filling at the end to seal the roll.

    (4) Wrap in plastic wrap and refrigerate. Repeat with the rest of the tortillas until all the filling is used up. Chill the rolls for at least 1 hour, or even overnight.

    rolling tortillas for salsa pinwheels steps 3 and 4

    (5) When ready to serve, remove the rolls from the plastic and slice into 1 cm wide rounds. Arrange on a platter and serve cold or baked with fresh salsa.

    To Bake Pinwheels

    Air fry pinwheel rounds at 400ºF for 5-7 minutes or bake at 425ºF for 5-10 minutes. Serve immediately with salsa to dip.

    sliced salsa pinwheels on a brown cutting board

    How to Serve

    There are so many ways to enjoy your gluten-free salsa pinwheels. Here are some suggestions:

    • Serve as a cold appetizer at a BBQ gathering.
    • Bake and add to your game day snack spread with some gluten-free mozzarella sticks and jalapeño poppers.
    • Enjoy as a part of a Mexican-inspired fiesta with my Mexican street corn salad.
    • Prep to keep in the fridge as an easy snack for the week.
    • Serve with a variety of dips! Salsa, sour cream, guacamole, you name it!

    Make Ahead & Storage

    To Make Ahead: Pinwheels can be made up to 2 days in advance. Keep the tortillas refrigerated and wrapped in plastic until ready to serve. Then slice, bake (if desired), plate, and serve.

    Storage: Sliced salsa pinwheels can be stored in an airtight container in the fridge for up to 1 week. Enjoy cold or bake before eating.

    Freezing: Note that I have not tested freezing this recipe. The textures of the tortilla and cheese filling may change upon thawing. 

    top view of baked and unbaked salsa pinwheels on a plate

    Expert Tips

    Here are some of my top tips and tricks for successful gluten-free salsa pinwheels:

    • Divide the filling mixture into 6 equal portions. Either weigh it or eyeball-divide the filling in the bowl so that each tortilla gets the same amount of filling.
    • Spread the filling evenly and all the way to 3 edges. This will ensure that you get as many full pinwheels as possible!
    • Roll it tight! This is the key to getting a full pinwheel without a hole in the centre.
    • Refrigerate for at least 1 hour. This recipe is great to make ahead of time, but ensure that you have enough time for them to chill before serving to get clean cuts.
    • Watch them while baking. If you choose to bake the pinwheels, (which are great dipped in salsa!) be sure to keep an eye on them as your oven may cook faster or slower. I like to air fry them for a quick and easy cook and clean!

    Frequently Asked Questions

    What is the best gluten-free tortilla to use for pinwheels?

    I recommend using a large gluten-free flour tortilla for this recipe. My favourite brand to use is Toufayan as they are very pliable. Other brands I've heard are good are Mission Foods and Siete Foods (although these are smaller).

    How to prevent tortillas from cracking?

    A gluten-free flour tortilla should be fairly pliable. If you need extra protection from cracking, try steaming the tortilla lightly. Wrap the tortilla in a damp paper towel, place on a plate, and microwave for 20 seconds. Repeat in batches to ensure the tortillas stay warm.

    Can I make these dairy-free?

    To make these pinwheels dairy-free, use your favourite dairy-free cream cheese and shredded cheese. My favourite brands are Tofutti and Violife. Or use refried beans in place of cream cheese for a creamy bite.

    salsa pinwheels on a plate with carrots, cucumber, and salsa

    These gluten-free tortilla roll ups are the ultimate party app! They are creamy, packed with flavour, and great to prep ahead for when the craving strikes. Enjoy hot or cold dipped in salsa, sour cream, or guacamole!

    More Gluten-Free Appetizers:

    • Mango Pico de Gallo
    • Gluten-Free Taquitos
    • Air Fryer Mozzarella Sticks
    • Jalapeño Poppers
    • Gluten-Free Oven Fried Pickles

    Related Recipes

    • Spicy Edamame Kale Dip (Farm Boy Copycat)
    • 14 Thanksgiving Charcuterie Board Ideas
    • Gluten-Free Garlic Bread
    • Easy Mango Pico de Gallo (Chunky Mango Salsa)

    Have you made these gluten-free salsa pinwheels? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!

    Recipe

    close up of salsa pinwheels with a bowl of salsa in the back.

    Gluten Free Salsa Pinwheels

    These gluten-free salsa pinwheels are a quick and easy appetizer made in under 15 minutes! Also known as tortilla roll ups, this creamy snack can be eaten cold from the fridge or baked and dipped in salsa. Perfect for kids and adults alike!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American, Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 18
    Calories: 141kcal
    Author: Olivia Parsons

    Ingredients
     

    • 6 gluten-free tortillas large size, I like Toufayan brand.
    • 8 oz softened cream cheese
    • 1½ cups shredded cheese cheddar or marble, room temp.
    • ½ cup salsa
    • ⅛ teaspoon salt
    • ¼ teaspoon chili powder optional
    • ¼ teaspoon cayenne optional

    Instructions

    • In a medium-size bowl, use a rubber spatula to combine the cream cheese, shredded cheese, salsa, and spices. If necessary, microwave the mixture for 10-15 seconds to make it slightly easier to mix.
    • Use a rubber or offset spatula to spread the filling onto a large gluten-free tortilla. Spread the filling all the way to 3 of the edges, leaving a little space at the top. Roll tightly from bottom to top, adding a little bit of filling at the end to seal the roll. Wrap in plastic wrap and refrigerate. Repeat with the rest of the tortillas until all the filling is used up.
    • Chill the rolls for at least 1 hour, or even overnight. When ready to serve, remove the rolls from the plastic and slice into 1 cm wide rounds. Arrange on a platter and serve cold or baked with fresh salsa.
    • To bake pinwheels:
      Air fry pinwheel rounds at 400ºF for 5-7 minutes or bake at 425ºF for 5-10 minutes. Serve immediately with salsa to dip.

    Notes

    • Dairy-Free: Substitute refried beans in place of the cream cheese if desired. Note that I have not tested how dairy-free cheese would mix into the filling.
    • To prevent the tortillas from cracking: Wrap the tortilla in a damp paper towel, place on a plate, and microwave for 20 seconds. 
    • Make Ahead: Pinwheels can be made up to 2 days in advance. Keep the tortillas refrigerated and wrapped in plastic until ready to serve. Then slice, bake (if desired), plate, and serve.
    • Storage: Sliced salsa pinwheels can be stored in an airtight container in the fridge for up to 1 week. Enjoy cold or bake before eating.
    • Freezing: Note that I have not tested freezing this recipe. The textures of the tortilla and cheese filling may change upon thawing. 
     
    Nutrition facts are an estimation.

    Nutrition

    Calories: 141kcal | Carbohydrates: 12g | Protein: 3.9g | Fat: 9.2g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 335mg | Potassium: 42mg | Fiber: 1g | Sugar: 1.2g | Vitamin A: 86IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.06mg
    Tried this Recipe? Tag me Today!Mention @livglutenfree or tag #livglutenfree!
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