Fiesta Ranch Pinwheels – Low Carb

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These Fiesta Ranch Pinwheels were an absolute staple for me when I was low carb keto! I made these with low carb tortillas and they were perfect for carb counting. They were a perfect snack and often had them when I was craving a sandwich. I ate them so much my husband nicknamed them my midwest sushi! Ha…thought this was funny but they kind of do remind me of sushi rolls. So wether you call them pinwheels or midwest sushi you will for sure love them.

But they are so much more than a low carb snack- they are also great for game day appetizers. My kids also request these often because they love them so much. You can do a lot of variations with these pinwheels but I am going to share my low carb pinwheels for you and I will include a few variations at the towards the bottom of the recipe too!

Here is how I make my favorite Fiesta Ranch Pinwheels.

Ingredients: Fiesta Ranch Pinwheels

  • 8 tortillas burrito size – I used Carb Balance or low carb tortillas
  • 8 oz softened cream cheese
  • 1 oz fiesta ranch mix
  • 4.25 oz black olives chopped
  • 1 1/2 cups cheeses shredded cheddar – or Mexican blend
  • 8 oz chicken chopped- any style of lunch meat

Photo Instructions: Fiesta Ranch Pinwheels

Cream Cheese Mixture:

Gather all Ingredients.

Add softened cream cheese to a bowl and add in fiesta ranch dry mix. Blend seasoning and cream cheese until well combined

Assembling the Pinwheel

Add chopped black olives and blend in to cream cheese mixture

Then add cheese in 1/2 cup at a time and mix in well. We have a cheese grader that we love if you are looking for a good one check this out here

Assembling the Fiesta Ranch Pinwheels

On a flat surface like a cutting board, love to use for easy clean up. Take each tortilla and lay them down flat on the board.

Take cream cheese mixture and use about a tablespoon give or take and spread a small layer until about 1/4 of an inch towards the end of the tortilla. This will help prevent the cream cheese mixture from spilling out as your roll it up

Chop up 8 oz of lunch meat and add to the mixture and set aside until ready to assemble

Once you have the cream cheese mixture on the tortilla you will want to add chopped meat to the top giving an even layer. You can add as much or as little chopped meat as you desire.

Then take the end of the tortilla and roll it up away from you until it is completely in a roll

Starting your way at one end working towards the opposite end.

Keep the tortillas rolled up and set them on a plate – depending on how much cream cheese mixture you have in each tortilla, you may want to use toothpicks to secure the roll helping them stay together. One on the end, one in the middle and one on opposite end.

Cover the plate of rolled tortillas and place in the fridge to set up for at least an hour – this makes them easier to cut. I just use a paper plate so I can bend it and place it in a ziploc baggie.

Once the Fiesta Ranch Pinwheels have set up take out the tortilla rolls out of the refrigerator and place on a cutting board and slice each in a bout 2 inch slices. This should give you 4-5 each tortilla. There will be a little bit left on the ends of each roll, you can simply enjoy them while you assemble 😉

Once sliced these pinwheels are ready to enjoy!

Fiesta Ranch Pinwheels

I like to serve mine on a wooden style serving/cutting board.

So tell me- Will you be enjoying these as snack, meal or an entertaining appetizer?

Crazy Busy Mama Tip:

Struggle with the Fiesta Ranch Pinwheels not staying rolled up? Try a tooth pick in each side and middle after you roll them up before you place them in the refrigerator and when they set up for at least an hour, simply take them out remove toothpicks and slice them. They will hold their shape just fine with this hack!

Also, you can do these the night ahead and keep in refrigerator if you want.

Storage: Store extras in the refrigerator in a air tight container for up to a week.

Video Tutorial: Fiesta Ranch Pinwheels

Love a step by step video tutorial? Below is one just for you!

Also, if you try this recipe and love it I would so appreciate it if you would leave a comment below and rate the recipe a 5-star to let me know how it was! That helps me know what kind of recipes you want to see more of.

Looking for more fun snacks, try these

Fiesta Ranch Pinwheels

Fiesta Ranch Pinwheels

low carb game day snack
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 179 kcal

Ingredients
  

  • 8 tortillas low carb-burrito size
  • 8 oz softened cream cheese
  • 1 oz fiesta ranch mix
  • 4.25 oz black olives chopped
  • 1 1/2 cups cheeses shredded cheddar – or Mexican blend
  • 8 oz chicken chopped- any style of lunch meat

Instructions
 

Cream Cheese Mixture

  • add softened cream cheese to a bowl and add in fiesta ranch dry mix
  • blend seasoning and cream cheese until well combined
  • add chopped black olives and blend in to cream cheese mixture
  • then add cheese in 1/2 cup at a time and mix in well

Assembling the Pinwheel

  • On a flat surface like a cutting board, love to use for easy clean up.
  • take each tortilla and lay them down flat on the board
  • chop up 8 oz of lunch meat and add to the mixture and set aside until ready to assemble
  • Take cream cheese mixture and use about a tablespoon give or take and spread a small layer until about 1/4 of an inch towards the end of the tortilla. This will help prevent the cream cheese mixture from spilling out as your roll it up
  • once you have the cream cheese mixture on the tortilla you will want to add chopped meat to the top giving an even layer. You can add as much or as little chopped meat as you desire.
  • then take the end of the tortilla and roll it up away from you until it is completely in a roll
  • keep the tortillas rolled up and set them on a plate – depending on how much cream cheese mixture you have in each tortilla, you may want to use toothpicks to secure the roll helping them stay together. One on the end, one in the middle and one on opposite end.
  • Cover the plate of rolled tortillas and place in the fridge to set up for at least an hour – this makes them easier to cut
  • Once the rolls have set up take out the tortilla rolls out of the refrigerator and place on a cutting board and slice each in a bout 2 inch slices. This should give you 4-5 each tortilla. There will be a little bit left on the ends of each roll, you can simply enjoy them while you assemble 😉
  • Once sliced these pinwheels are ready to enjoy!
  • I like to serve mine on a wooden style serving/cutting board

Video

Notes

These pinwheels are a bite size treat and offer a low carb option- when using low carb tortillas, for snaking on the go or for your appetizer game day spread. You can try different meats and cheeses to add a variety.  The fiesta ranch gives is a yummy southwest flair, but they are delicious with with just plain ranch too!
You can make these pinwheels ahead and store in refrigerator over night and bring them out to slice up right before you enjoy them.  
You can store in fridge covered for up to a week. 
Serve them on a wooden board to elevate your game day spread. 

Nutrition

Serving: 1ozCalories: 179kcalCarbohydrates: 7gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 39mgSodium: 1137mgPotassium: 204mgFiber: 1gSugar: 2gVitamin A: 289IUCalcium: 262mgIron: 0.3mg
Keyword dip
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