If you haven’t tried these crispy tortilla pinwheels yet, now is the time! They are super easy to throw together, packed with flavor, and make the ultimate charcoal-grilled bite.

By rolling seasoned ground meat inside a soft tortilla and cooking them vertically, the edges get insanely crispy while the center stays juicy and tender.

Ingredients & Prep Work

The Pinwheel Fillings:

Ground meat (beef, pork, or turkey)
Chopped onion
Chopped bell pepper
Minced garlic
Fresh chopped cilantro
Small flour tortillas

Seasoning Blend (Adjust to taste):

Cumin
Onion powder
Oregano
Black pepper
Salt

Finishing Touches & Dip:

Olive oil spray
Butter & paprika (for drizzling)
Greek yogurt
Garlic salt & fresh cilantro

 Step-by-Step Instructions

1. Prep the Meat Mixture

In a large bowl, combine your ground meat, chopped onion, bell pepper, garlic, and fresh cilantro.
Add the cumin, onion powder, oregano, black pepper, and salt. Mix everything together thoroughly, rubbing the seasonings into the meat until well incorporated.

2. Roll, Slice, and Skewer

Lay out your tortillas and spread a thin, even layer of the meat mixture across each one.- - - Roll the tortillas up tightly, then slice them cleanly into pinwheels.

Thread the pinwheels onto your skewers, spray lightly with olive oil, and hang them onto the rack inside your grill. Close the lid and let them roast.

3. Whip Up the Sauces

While the skewers are cooking, prepare your dipping sauce by mixing Greek yogurt, minced cilantro, and garlic salt in a small bowl.
Next, set a grate over the top, place a small pan on it, and melt your butter with a dash of paprika. I love that sizzling sound!

4. Glaze, Serve, and Enjoy

- Check the skewers—they should look beautiful, golden, and crispy around the edges!
- Pull them out, place them on a platter, drizzle the warm paprika butter right over the pinwheels, and serve with a generous dollop of your garlic-cilantro yogurt dip. Now you have it!