Tuna Salad Pinwheels
These Pinwheels are a quick and tasty snack or appetizer. Perfect for parties, lunchboxes, or anytime cravings, these are easy to make and bursting with flavor!
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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!