Go Back
+ servings
close up of salsa pinwheels with a bowl of salsa in the back.
Print Recipe
5 from 3 votes

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!
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 18
Calories: 141kcal

Ingredients

  • 6 gluten-free tortillas large size, I like Toufayan brand.
  • 8 oz softened cream cheese
  • cups shredded cheese cheddar or marble, room temp.
  • ½ cup salsa
  • 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