If you’re looking for a snack that’s light, flavorful, and super easy to whip up, these Tuna Salad Pinwheels are just what you need! They’re a fun twist on the classic tuna salad, rolled up in soft tortillas with a creamy, crunchy filling that’s perfect for sharing. Whether you’re making them for a party, lunch, or just a quick bite, these pinwheels are sure to hit the spot. Trust me, once you try them, they’ll become a go-to in your recipe rotation!

You can totally make this recipe your own! If you’re craving a bit more crunch, toss in some pickle slices, or if you’re in the mood for something with a kick, swap the cheese for something sharp like pepper jack. The best part? This recipe is super flexible and can be tweaked to fit whatever you’re feeling. Let’s go make these delicious pinwheels now!

How to Make Tuna Salad Pinwheels

Ingredients you’ll need for this recipe

4 large flour tortillas
2 cans of tuna (5 oz each)
⅓ cup Miracle Whip
3 hard-boiled eggs
½ cup shredded cheddar cheese
¼ cup finely chopped celery

Step by Step Guide

1. First things first: chop up the celery and set it aside. Next, boil your eggs. Once they’re done, let them cool, peel them, and chop them into small pieces.

2. In a small bowl, mix the tuna and Miracle Whip until they’re well combined. Spread the tuna mixture evenly across each tortilla, leaving about a half inch around the edges for easy rolling.

3. Sprinkle the shredded cheddar cheese over the tuna, and add your chopped celery and hard-boiled eggs on top. The layers are what give each bite that delightful texture and flavor.

4. Starting from one edge, carefully and tightly roll up each tortilla until you reach the other end. Be sure to keep the roll as tight as possible to ensure each slice holds together perfectly.

5. Wrap each rolled tortilla in plastic wrap, and let them chill in the refrigerator for at least an hour.

6. Once they’re chilled, unwrap the pinwheels and slice them into 1-inch pieces. Don’t forget to discard the uneven ends—they might not look pretty, but they sure are tasty!

7. Arrange the pinwheels flat on a platter, and watch as they disappear!

And that’s it! These Tuna Salad Pinwheels are your new go-to for any party, picnic, or laid-back lunch. Serve them up on a platter with some crunchy chips or fresh veggies, and you’re good to go. They’re even better with a refreshing drink—lemonade, iced tea, or maybe even a chilled glass of white wine (yes, please!).

If you’re feeling more fancy, sprinkle on some parsley or drizzle a little extra Miracle Whip on top. You can even switch things up with flavored tortillas or a different kind of cheese to fit the vibe. Have fun with it, and happy snacking!

Ingredients

4 large flour tortillas
2 cans of tuna (5 oz each)
⅓ cup Miracle Whip
3 hard-boiled eggs
½ cup shredded cheddar cheese
¼ cup finely chopped celery

Instructions

First things first: chop up the celery and set it aside. Next, boil your eggs. Once they’re done, let them cool, peel them, and chop them into small pieces.
In a small bowl, mix the tuna and Miracle Whip until they’re well combined. Spread the tuna mixture evenly across each tortilla, leaving about a half inch around the edges for easy rolling.
Sprinkle the shredded cheddar cheese over the tuna, and add your chopped celery and hard-boiled eggs on top. The layers are what give each bite that delightful texture and flavor.
Starting from one edge, carefully and tightly roll up each tortilla until you reach the other end. Be sure to keep the roll as tight as possible to ensure each slice holds together perfectly.
Wrap each rolled tortilla in plastic wrap, and let them chill in the refrigerator for at least an hour.
Once they’re chilled, unwrap the pinwheels and slice them into 1-inch pieces. Don’t forget to discard the uneven ends—they might not look pretty, but they sure are tasty!
Arrange the pinwheels flat on a platter, and watch as they disappear!