Tuna Salad Pinwheels
Make these simple tuna salad pinwheels for your next party. They’re loaded with delicious flavors that your guests will love. These easy snacks are perfect for any event!
These Tuna Salad Pinwheels are a delightful combination of creamy tuna salad and soft tortillas, making them a versatile option for any occasion. Whether you’re planning a party, need a quick snack, or want a light lunch, these pinwheels are a crowd-pleaser.
Tuna Salad Pinwheels are a fun twist on a classic dish, and with simple ingredients and easy preparation, this recipe is perfect for novice and experienced cooks.
Perfect for make-ahead appetizers or easy weekday lunches, these pinwheels are both satisfying and visually appealing. Serve them at your next gathering, or enjoy them as a tasty midday treat – you won’t regret it!
Why You Should Make This Recipe
- Quick and easy to make with minimal prep time.
- Great for meal prep and make-ahead appetizers.
- Versatile – perfect for parties, snacks, or light meals.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
- Large flour tortillas
- Cans tuna, drained
- Miracle Whip
- Eggs
- Shredded cheddar cheese
- Celery
Substitutions & Variations
- Swap Miracle Whip for mayonnaise or Greek yogurt.
- Use whole wheat or spinach tortillas.
- Add diced pickles or red onion.
- Replace cheddar cheese with mozzarella or pepper jack.
Step-by-Step Instructions
- Finely chop the celery and set aside.
- Boil the eggs, cool them in ice water, then peel and chop into small pieces.
- In a medium bowl, combine the tuna and Miracle Whip until smooth.
- Lay out the tortillas on a flat surface and divide the tuna mixture evenly among them. Spread the mixture to cover the tortillas, leaving about a half-inch border.
- Sprinkle the shredded cheddar cheese evenly over the tuna layer.
- Distribute the chopped celery and eggs across the tortillas.
- Starting at one edge, tightly roll each tortilla into itself until it forms a log.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Remove from the fridge, unwrap, and cut each roll into 1-inch pieces with a serrated knife, discarding the ends.
- Arrange the pinwheels flat on a platter and serve immediately.
Tips for Success
- Use fresh tortillas to prevent cracking while rolling.
- Chill the rolls for at least an hour to make slicing easier.
- Use a serrated knife for clean, even cuts.
What to Serve With Tuna Salad Pinwheels
These pinwheels pair beautifully with fresh vegetable sticks, crisps, or a light side salad. For a complete party platter, add some fruit skewers and a variety of dips.
Storing and Freezing
- Fridge: Store the pinwheels in an airtight container for up to 3 days.
- Freezer: Not recommended, as the tortillas may become soggy upon thawing.
Frequent Questions
Can I make these pinwheels ahead of time? Yes! Prepare and refrigerate the rolls up to 24 hours in advance, then slice and serve when needed.
What other fillings can I add? You can experiment with ingredients like avocado, spinach, or chopped herbs for flavor and variety.
Can I use canned chicken instead of tuna? Absolutely! Canned chicken is an excellent alternative for those who prefer it over tuna.
More Party recipes You’ll Love
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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
- Chop the celery.
- Boil the eggs, cool, then peel and chop.
- Mix the tuna and Miracle Whip in a small bowl, and divide the mixture between the tortillas, then spread across the tortilla, leaving about a half inch on the edges.
- Sprinkle the cheese between the tortillas.
- Arrange celery between the tortillas, then the eggs.
- Start from one edge, and tightly roll the tortilla into itself until it meets the other edge.
- Wrap each roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.
- Remove from the refrigerator, unwrap, and cut into 1 inch pieces, discarding the ends that aren’t full.
- Arrange flat on a platter to serve.
