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Smoky Cheesy Beef Pinwheel Wheels

Seasoned ground beef and melted cheese rolled in tortillas, sliced into pinwheels, skewered, and grilled until smoky and juicy. Finished with a bright herb sauce for the ultimate cookout bite.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Calories 520 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Sharp knife |
  • 1 | cutting board |
  • 6 | Metal or wooden skewers | soak wooden if using
  • 1 | Grill or smoker |
  • 1 | Small bowl | for sauce
  • 1 | Basting brush |
  • 1 Tongs

Ingredients
  

  • 1.5 | lb | ground beef |
  • 1/2 | cup | chopped fresh parsley |
  • 1 | medium | onion | diced
  • 3 | | green onions | sliced
  • 1 | tsp | garlic powder |
  • 1 | tsp | cumin |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 6 | large | flour tortillas |
  • 2 | cups | shredded mozzarella cheese |
  • 1/2 | cup | chopped parsley | for sauce
  • 1 | tsp | red chili flakes |
  • 1 | tsp | dried oregano |
  • 2 | | garlic cloves | minced
  • 3 | tbsp | red wine vinegar |
  • 1/4 | cup | olive oil |

Instructions
 

  • Mix ground beef with parsley, onion, green onions, garlic powder, cumin, salt, and pepper.
  • Spread a thin layer of beef mixture over each tortilla.
  • Sprinkle shredded mozzarella evenly on top.
  • Roll each tortilla tightly into a log.
  • Slice logs into 1-inch pinwheels.
  • Thread pinwheels onto skewers.
  • Grill over medium heat 12-15 minutes, turning occasionally, until cooked through.
  • Mix parsley, chili flakes, oregano, garlic, vinegar, and olive oil into a sauce.
  • Brush hot pinwheels with the herb sauce and serve.

Notes

Store leftovers in the fridge up to 3 days; reheat in oven or air fryer.
Assemble rolls ahead and refrigerate before slicing.
Adjust chili flakes for preferred spice level.
Use a meat thermometer to confirm 160°F internal temperature.