BBQ Ground Beef Tortilla Roll Ups

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BBQ Ground Beef Tortilla Roll Ups are a gameday must-have around here. Seasoned beef and pork sausage go into a burrito tortilla that’s rolled into a log and sliced into pinwheels. I thread those pinwheels onto skewers and pop them on the grill, letting the sweet and tangy brown sugar barbecue glaze caramelize on the outsides. These little gems are quick, easy, and my picky grandkids love them!

Close-up of several bbq tortilla roll ups with visible melted cheese and tomato sauce, arranged closely together on a brown surface.

Blue cursive text reads "Lucy's notes" on a transparent background.

Y’all are going to put these things on repeat, not just for gameday but for lunchboxes and easy dinners. The mix of ground beef and some Italian sausage is so good, and when we add the brown sugar glaze, it just takes these babies over the top. It’s not often I find something that all six of my grandbabies will eat, but they devoured these pinwheels and asked for more. That’s a keeper in my book!

Testing results for BBQ ground beef tortilla roll-ups

The hickory brown sugar sauce will scorch quickly, so watch these tortillas the whole time they’re on the grill. I wasted plenty of attempts working on this recipe because I got distracted.
I mixed the filling ahead and assembled everything right before it went on the grill. If you assemble them too early, the tortillas will get so soft from the meat that they will tear when you try to slice them.
I tried cooking these tortilla pinwheels at a higher temperature on the grill, but the tortilla burned before the meat in the middle got done. Testing found that 325 degrees F is just right.
Reheat leftovers in the air fryer instead of the microwave, and the tortilla will crisp up again rather than turning chewy. Air fryer is the way to go.

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I hope you make this recipe. I think you’ll love it!

Black cursive text that reads xo Lucy as a signature.

Close-up of several baked pinwheel snacks with a golden cheese and tomato filling, arranged on a sheet of printed parchment paper.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Large burrito-size flour tortillas: Get the biggest ones you can find. A taco-size tortilla makes a short log and won’t give you enough pieces to fill out a skewer.

Ground pork sausage: Use raw bulk sausage, not smoked or pre-cooked links. It goes into the filling raw and cooks through on the grill along with the beef.

Hickory brown sugar BBQ sauce: The brown sugar caramelizes on the grate, and it also scorches if you walk away. A bottled sauce works fine, or use my Homemade BBQ Sauce, which is a sweet-tangy sauce and perfect for this recipe.

Yellow onion: Dice it very fine. Larger pieces won’t soften in the time the meat needs, and they push the tortilla apart when you roll it.

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How to make BBQ ground beef tortilla roll-ups

Mix the beef, sausage, seasonings, onion, and cheddar together in one bowl until everything is evenly distributed.
Spread a thin layer of filling across a whole tortilla, roll it into a tight log, and slice it crosswise so every piece shows the spiral.
Thread the ground beef pinwheels onto skewers with the spiral facing out, then brush both sides with the butter and BBQ glaze.
Grill over direct heat, turning once, until the tortillas crisp and the meat reaches a safe internal temperature. Brush with the reserved glaze before serving.

Getting the center cooked through

Ground beef tortilla roll-ups cook differently from a patty on the grate. The meat in the middle of each spiral has tortilla on one side and more meat on the other, so it comes up to temperature more slowly than a burger of the same thickness would. Thus, a high temperature browns the tortilla long before the beef and sausage in the center get anywhere near done.

You can use a meat thermometer to know for sure when the meat is done. Both the beef and the pork need to reach 160 degrees F. Slide the thermometer into the center of a middle piece rather than an end piece, since the ends sit closest to the heat and read high.

Related 📖 ➡️ Using a meat thermometer

Variations

Grill pan. A stovetop grill pan cooks these the same way if you don’t want to use or don’t have an outdoor grill. Keep the heat moderate so the tortillas don’t scorch before the filling is done.
All beef. Two pounds of ground beef in place of the beef and sausage split. The filling comes out milder and a little leaner.
Chorizo. Raw Mexican chorizo instead of the pork sausage, same amount. It adds a little heat and turns the filling a deep red.
Pepper jack. Swap the sharp cheddar for pepper jack if you want some bite in the middle of the spiral.

Make-ahead and storage

Make ahead. Mix the filling up to a day in advance and keep it covered in the refrigerator. Assemble the beef tortilla roll-ups right before they go on the grill. A tortilla that sits with raw meat spread across it turns soft and tears when you slice it, so don’t assemble until you’re ready to thread on the skewer.

Storage. Leftovers keep in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the oven or the air fryer rather than the microwave.

What to serve tortilla roll-ups

These tortilla roll-ups are rich and meaty, so I like something simple with them. For kids (well, and grownups), you can never go wrong with Oven Roasted French Fries or Sweet Potato Fries. My husband loves this Apple Coleslaw with Cranberries or my Pineapple Jalapeno Coleslaw. For a full cookout spread, Southern Baked Beans with Bacon works really well with these roll-ups too.

A hand holds a bite-sized bbq tortilla roll ups coated with barbecue sauce, with a bowl of sauce and other food items blurred in the background.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Questions and tips

Storage

Leftovers keep in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the oven or the air fryer rather than the microwave.

Can I use corn tortillas instead of flour?

No. Corn tortillas crack when you roll them tight, and they won’t hold a log full of raw filling. Large flour tortillas in the burrito size are the best for this recipe.

Do I have to use skewers?

Yes, for best results, please use skewers. The skewer holds the spiral together and gives you something to grab when it’s time to turn them. Without one, the pieces unroll on the grate, and you end up flipping every slice by hand.

Why did my roll-ups come apart when I sliced them?

Usually the filling was spread too thick, or the log wasn’t rolled tight enough. A thin, even layer that reaches the edge of the tortilla lets the log compress into a solid spiral with no air pockets.

Can I freeze BBQ ground beef tortilla roll-ups?

Yes, you can freeze these tortilla roll-ups. You have a couple of options. If you want to freeze before cooking, then mix up the filling and freeze it in an airtight container. I would not freeze the assembled tortillas prior to cooking.

If you want to freeze leftover cooked roll-ups, I like to set them in a single layer on a parchment-lined baking sheet until they are frozen. Then transfer to a freezer bag or container and freeze for up to 3 months.