Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, creamy tuna pinwheels. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Creamy Tuna Pinwheels is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Creamy Tuna Pinwheels is something that I have loved my whole life.
Should be just enough for all three. Refrigerate for at least four hours. Unwrap and slice into one inch thick pinwheels with a sharp knife.
To begin with this particular recipe, we have to prepare a few components. You can cook creamy tuna pinwheels using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Tuna Pinwheels:
- Take 12 oz canned tuna
- Make ready 8 oz cream cheese
- Prepare 1/4 cup mayonnaise
- Get 5 tbsp louisiana hot sauce
- Get 1 tsp onion powder
- Take 1 tsp garlic powder
- Take 1/2 tsp black or white pepper
- Prepare 3 10-in. flour tortillas
- Take 1 cup finely grated cheese
Cover peas with boiling water and heat to boiling, drain immediately. Prepare Bisquick mix according to package directions for rolled biscuits. Spread with the tuna mixture; roll as for a. Tuna pinwheels are so easy to make!
Instructions to make Creamy Tuna Pinwheels:
- Allow cream cheese to soften.
- Blend all ingredients except for cheese and tortillas.
- Spread mixture thinly on tortillas. Should be just enough for all three.
- Sprinkle 1/3 cup cheese on each wrap, then roll and wrap in plastic wrap. Refrigerate for at least four hours.
- Unwrap and slice into one inch thick pinwheels with a sharp knife. Keep cold until serving.
All you need to do is chop the tomato, cucumber, spinach and peppers, then mix them well with the cream cheese, tuna and drained chickpeas. Next, you'll spread the filling evenly over a couple of tortillas and roll. Once well combined, spread the tuna out over the tortilla. Then remove the cling film and slice the rolls up into neat little bite-size pinwheels. Secure the pinwheels with a toothpick.
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