Beef Tortilla Pinwheels

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Easy Beef Tortilla Pinwheels made from tortillas filled with beef mince, spices, carrot, spring onion and relish topped with cheese. An easy, family-friendly dinner.

Skewered beef and cheese pinwheels on a blue platter with a side of creamy herb dipping sauce.

These Beef Tortilla Pinwheels are my take on the viral sensation of the beef pinwheel kebabs! I actually couldn't believe how easy they were to make, and how delicious they were to eat! My kids and husband gobbled them up as soon as I brought them home. The great thing about these pinwheels is that they are easily customisable with your choice of wraps, mince, veggies and relish. While you don't have to serve them with the recommended Greek Tzatziki, I highly recommend you do! For an equally good wrap dinner, have a look at our Beef Quesadillas.

A smiling woman holds a platter of sliced, baked tortilla pinwheels with a small bowl of dipping sauce.

Ingredient notes:

Ingredients for cooking on a wooden surface: grated colby cheese, ground beef, a carrot, green onions, a jar of caramelized onion chutney, four spice jars, and a package of flour tortillas.

Wraps: Any types of wraps can be used in this recipe. White, wholemeal, spinach, low carb or gluten free. The bigger the wrap, the more nice slices you will get out of it. Also if you can find square wraps (available, but not super common) they would be perfect!.
Mince: I prefer to use lean/prime beef mince in this recipe as they give the best overall texture. You could also use chicken, lamb, pork or venison mince if you prefer.
Relish: Any type of relish can be used in thie recipe. From tomato to caramelised onion to sweet chilli. The relish really does help to balance out the flavours of the pinwheels.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake and line an oven tray with baking paper. In a large bowl, combine the beef mince, cumin, smoked paprika, salt, garlic powder, mixed herbs, relish, spring onions and grated carrot. Mix well with a spoon or clean hands until everything is evenly combined.

A white bowl containing raw ground meat topped with shredded carrots, chopped green onions, and a dark sauce.

Raw ground meat mixed with shredded carrots and green onions in a white enamel bowl.

Divide the beef mixture between the tortilla wraps. Spread a thin, even layer over each wrap, right to the edges. Sprinkle the grated cheese evenly over the top. Roll each wrap up tightly into a log. Slice into pieces approximately 3 cm thick, trimming any loose wrap from the ends if needed.

A flour tortilla topped with a layer of raw ground meat, shredded carrots, chopped scallions, and grated cheese.

Two rolled tortillas above two flat tortillas, one topped with raw meat and shredded cheese and the other topped with seasoned raw meat on a wooden cutting board.

Thread the pinwheels onto bamboo skewers, securing the loose end of each wrap as you go. Depending on the size of your skewers, you should fit around 4-5 pinwheels onto each one. Place the skewers on the prepared tray and bake for 25 minutes, or until golden and cooked through.

A chefs knife next to a long tortilla roll and four sliced pinwheel bites filled with meat and cheese on a wooden cutting board.

Raw meat and vegetable filling rolled in tortillas and skewered on wooden sticks, arranged on a parchment-lined baking tray.

While the pinwheels are baking, make the dipping sauce by combining the yoghurt, mint, parsley, lemon juice and garlic powder in a bowl. Season well with salt and pepper to taste. Serve the pinwheels hot with the herby yoghurt dipping sauce and a scatter of extra fresh herbs if desired.

A platter of bite-sized meat and cheese pinwheels garnished with herbs and a drizzle of white sauce, served with a small bowl of dipping sauce.

Recipe FAQs:

Could I use different vegetables in the beef mixture?

Yes absolutely. The grated carrots add a nice sweetness to the beef mixture, but grated courgette works beautifully in summer. Finely diced capsicum would also be a great addition.

Could I use a different type of mince?

Swap the beef mince for chicken or pork mince and experiment with different herbs and spices to create new flavour combinations.

Could these be made gluten free?

Absolutely! Simply swap the regular tortillas for gluten free tortillas/wraps and double check your packaged goods are certified gluten free.

Storage:

Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through.

Top tips:

The herby yoghurt sauce is delicious, but these are also great served with tomato sauce or barbecue sauce.
Baking the pinwheels in the oven makes them quick and easy, with no need to stand at the frying pan.
These make fantastic party food. Simply slice the rolls a little thinner before baking to create bite-sized pinwheels and increase the number of servings.

Related Recipes:

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Beef Tortilla Wraps

Yield: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Easy Beef Tortilla Pinwheels made from tortillas filled with beef mince, spices, carrot, spring onion and relish topped with cheese.

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Ingredients

Beef Filling

500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
1 tsp dried mixed herbs
¼ cup relish of your choice
2 spring onions, finely sliced
1 carrot, peeled and grated

Pinwheels

4 large tortilla wraps
100 g grated cheese

Herby Yoghurt Dipping Sauce

1 cup thick Greek yoghurt
2 Tbsp fresh mint, finely chopped
2 Tbsp fresh parsley, finely chopped
2 tsp lemon juice
1 tsp garlic powder
Salt and pepper, to taste

Instructions

Preheat the oven to 180°C fan bake and line an oven tray with baking paper.
In a large bowl, combine the beef mince, cumin, smoked paprika, salt, garlic powder, mixed herbs, relish, spring onions and grated carrot. Mix well with a spoon or clean hands until everything is evenly combined.
Divide the beef mixture between the tortilla wraps. Spread a thin, even layer over each wrap, right to the edges. Sprinkle the grated cheese evenly over the top.
Roll each wrap up tightly into a log. Slice into pieces approximately 3 cm thick, trimming any loose wrap from the ends if needed.
Thread the pinwheels onto bamboo skewers, securing the loose end of each wrap as you go. Depending on the size of your skewers, you should fit around 4-5 pinwheels onto each one.
Place the skewers on the prepared tray and bake for 25 minutes, or until golden and cooked through.
While the pinwheels are baking, make the dipping sauce by combining the yoghurt, mint, parsley, lemon juice and garlic powder in a bowl. Season well with salt and pepper to taste.
Serve the pinwheels hot with the herby yoghurt dipping sauce and a scatter of extra fresh herbs if desired.

Notes

The grated carrot adds extra vegetables, but grated courgette works beautifully in summer. Finely diced capsicum would also be a great addition.
Swap the beef mince for chicken or pork mince and experiment with different herbs and spices to create new flavour combinations.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 30gSaturated Fat: 13gUnsaturated Fat: 17gCholesterol: 139mgSodium: 1387mgCarbohydrates: 56gFiber: 5gSugar: 10gProtein: 52g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya