Bacon Cuban Pinwheels

Ingredients

• 1 container (227 g; 8 oz)cream cheese spread, softened
• 2 tablespoonschopped fresh coriander leaves
• 2 teaspoonspacked soft brown sugar
• 2 teaspoonsyellow mustard
• 1 teaspoonsoy sauce
• 1 packet (312 g; 11 oz), 8 tortillasflour tortillas for burritos
• 454 g (1 lb)sliced deli ham
• 8 slices (about 170 g; 6 oz), cut in halfSwiss cheese
• 6 slices, cooked until crisp and crumbledbacon
• 6 dill pickle planks, cut into 4 strips lengthwaysdill pickles

Instructions

1. 1

   Mix the spread

   In a medium bowl, mix the cream cheese, coriander, brown sugar, mustard and soy sauce. Divide the mixture between the tortillas and spread it evenly, leaving a 1.3 cm border. On one half of each tortilla, layer the ham, Swiss cheese, bacon and pickle strips.

2. 2

   Roll and chill

   Starting at the topped side, roll each tortilla up very tightly. Wrap the rolls in cling film and refrigerate for at least 2 hours and no longer than 24 hours.

3. 3

   Slice to serve

   Trim 2.5 cm from the end of each roll and discard it. Cut each roll into four slices, each about 3.8 cm thick.

What are Cuban pinwheels?

Pinwheels are rolled tortillas sliced into small, spiral-shaped bites, often served as party food. This version takes its cues from a Cuban sandwich, pairing ham, Swiss cheese, pickles and mustard with bacon.

The cream cheese spread helps hold the fillings in place and adds a tangy base. Chilling the rolls firms them up so they are easier to slice neatly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 6g protein, 8g carbs, 6g fat.

The tortillas and brown sugar provide most of the carbohydrates, while cream cheese, Swiss cheese and bacon contribute much of the fat. Ham, cheese and bacon supply most of the protein; serve the pinwheels with a green salad or fresh vegetables to add colour and crunch.

The tangy cream cheese spread

Cream cheese: soften it first so it mixes smoothly with the other ingredients and spreads without tearing the tortillas.

Flavourings: coriander, brown sugar, mustard and soy sauce balance tang, sweetness and savouriness. Mix them thoroughly into the cheese so each tortilla gets an even coating.

Layering the fillings

Keep the fillings on one half of each tortilla, as directed, and leave the border clear. This gives you room to roll the tortilla tightly without pushing the filling out at the edges.

Arrange the ham and cheese in an even layer, then distribute the bacon and pickle strips so each slice gets a mix of fillings.

Rolling and chilling

Start rolling from the topped side and keep the roll snug as you go. A loose roll can leave gaps in the spiral and make the slices fall apart.

Wrap each roll in cling film and chill it for at least 2 hours. The recipe allows up to 24 hours in the fridge, making the rolls convenient to prepare ahead.

Slicing neat pinwheels

Trim 2.5 cm from each end before slicing; the ends are often less even than the centre. Use a sharp knife and cut each roll into four slices about 3.8 cm thick.

If the rolls feel soft or squashed as you cut, return them to the fridge briefly to firm up. Wipe the blade between cuts if the cream cheese builds up on it.

Serving ideas

Serve the pinwheels chilled as a starter or part of a buffet. Their salty, creamy fillings pair well with fresh vegetables or a crisp green salad.

For a more substantial spread, set them out with fruit and other small bites. Keep them refrigerated until close to serving time.

Recipe notes & tips

• Let the cream cheese soften so it spreads evenly across the tortillas.
• Leave the 1.3 cm border clear to make the rolls easier to close.
• Roll from the filled side and keep the tortilla snug around the fillings.
• Chill the wrapped rolls for at least 2 hours before slicing.
• Use a sharp knife to cut clean slices without crushing the rolls.

Variations

• Extra mustard: add a little more yellow mustard to the cream cheese for a sharper flavour.
• More pickle: add extra pickle strips for a brighter, tangier bite.
• Coriander swap: use chopped parsley if you prefer a milder herb flavour.
• Spicy version: add a little chilli sauce to the cream cheese mixture.
• Smoky ham: use smoked deli ham for a deeper savoury flavour.

Common mistakes to avoid

• Cold cream cheese: it can be difficult to spread; soften it before mixing.
• Overfilled tortillas: too much filling makes rolling difficult; distribute the stated fillings in an even layer.
• Loose rolling: gaps can make the pinwheels fall apart; roll firmly from the filled side.
• Skipping the chill: soft rolls are harder to slice neatly; refrigerate for at least 2 hours.
• Dull knife: it can squash the spiral; use a sharp blade and wipe it between cuts.

How to store

Keep the wrapped rolls refrigerated and slice them within 24 hours. Store leftover slices in an airtight container in the fridge and eat within 2 days; serve chilled rather than reheating.

Frequently asked questions