Nov 20

Bacon and Basil Cream Cheese Pinwheel Sandwiches


  • 1 large head of lettuce
  • 115 grams of whipped cream cheese
  • 1 cup baby spinach leaves, loosely packed
  • 8 large fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • Four 25 cm of flour tortillas
  • 12 slices of grilled bacon
  • 1 whole roasted pepper from a jar, sliced into 6 mm strips (about ½ cup)
  • 1 cup shredded carrots
  • Special equipment: Toothpicks


  1. Pull the largest four lettuce leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves.
  2. Cut the leaves at the base where they were connected to the root; the pieces should be about 20 cm long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
  3. Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with ¼ teaspoon kosher salt and a few grinds of pepper.
  4. Lay one of the tortillas on a clean work surface and add one of the lettuce leaves to fit neatly on top.
  5. Place 3 slices of bacon next to each other, covering the lettuce.
  6. Spread 2 tablespoons of the cream cheese mixture over the surface of the bacon and line up a quarter of the roasted pepper strips along one edge.
  7. Line up ¼ cup of the shredded carrot just above the peppers.
  8. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle.
  9. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, bacon and cream cheese spread.
  10. Cut the wraps into 2 cm pieces, then pierce each segment with a toothpick from the outside of the tortilla through the seam on the bottom.

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