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!
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!
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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:
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.
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.
(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.
(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.
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.
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
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).
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.
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
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 @fromoliviaskitchen!
Recipe
Gluten Free Salsa Pinwheels
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.
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