BLT Pinwheels

 

1/2

cup mayonnaise or salad dressing

1

package (3 oz) cream cheese, softened

2

tablespoons Old El Paso® Thick 'n Chunky salsa

1

teaspoon Dijon mustard

6

slices bacon, cooked, crumbled

3

spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)

3

roma (plum) tomatoes, seeded, chopped (1 cup)

1 1/2

cups shredded romaine lettuce

• 1 In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
• 2 Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
• 3 Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.