- 6 ounces cream cheese, softened
- 2/3 cup mayonnaise
- 1/4 cup tomatoes sauce or tomato ketchup
- 3 tablespoons prepared mustard
- 1 tablespoon capers, rinsed and crushed
- 8 slices bacon, cooked to a crisp and crumbled
- Salt and ground black pepper, to taste
- 4 flour tortillas, warmed
- 1 cup fresh tomatoes, seeded and chopped
- 1 cup iceberg lettuce, torn
- Beat cream cheese until smooth and creamy. Set aside.
- Whisk together mayonnaise, tomato sauce or ketchup, prepared mustard and capers. Add crumbled bacon and mix until well-combined. Season with salt and pepper.
- Lay a warmed tortilla on a work surface or plate. Spread with cream cheese all the way to the edges. Spread with bacon-mayonnaise mixture. Top with tomatoes and lettuce leaves. Roll up as tightly as possible without crushing the filling.
- Wrap roll-ups in plastic wrap and refrigerate for at least 1 hour or until cream cheese had 1-inch thick rounds or pinwheels. If you prefer warm pinwheels, reheat in a microwave for 2 minutes or until heated through. Serve right away.
- You may also use white bread as base. Trim the crusts and flatten with a rolling pin. Follow the rest of the steps. Each rolled bread slice yields 4 to 5 pinwheels.
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