Christmas Cranberry Cream Cheese Tortilla Pinwheels
Green spinach tortillas wrap a cream cheese filling dotted with red dried cranberries, feta, and green onion. Once sliced, they make thick, chilled pinwheels with a visible spiral. The key is to spread the filling thinly, roll the tortillas snugly, and refrigerate them for at least an hour before cutting. Four tortillas make about 32 to 40 slices, depending on their size and how thickly you cut them.
Ingredients for Cranberry Cream Cheese Pinwheels
- 4 large spinach flour tortillas, about 10 inches each (280g); choose fresh, pliable tortillas
- 8 ounces cream cheese, softened (225g)
- 3/4 cup dried cranberries, coarsely chopped (90g)
- 1/2 cup crumbled feta (75g)
- 1/4 cup green onions, finely chopped (25g)
How to Make Cranberry Cream Cheese Pinwheels
- Mix the filling: Stir the softened cream cheese, feta, cranberries, and green onion in a medium bowl until evenly combined. The cream cheese should spread easily without being runny.
- Spread the tortillas: Lay one tortilla flat and spread it with one-quarter of the filling in an even layer. Leave a narrow border around the edge to keep the filling from squeezing out. Repeat with the remaining tortillas.
- Roll and wrap: Starting at one edge, roll each tortilla into a snug, even cylinder without pressing out the filling. Wrap each roll snugly in plastic wrap or reusable food wrap. Roll gently if the tortilla edges seem prone to cracking.
- Chill until firm: Refrigerate the wrapped rolls for at least 1 hour. If a roll still feels soft or shifts when lifted, chill it longer.
- Slice and serve: Unwrap the firm rolls and cut them crosswise into slices about 1 to 1 1/4 inches thick. Arrange the pinwheels cut-side up on a platter and serve chilled.
How to Get Clean Pinwheel Slices
Use a sharp serrated knife and a gentle sawing motion rather than pressing straight down. If the filling smears or the spiral flattens, refrigerate the roll longer before cutting the rest. Slice count will vary with tortilla size and slice thickness.
Feta and Herb Options
Feta adds a salty, tangy contrast but can be omitted for a milder filling. Finely chopped chives can replace the green onion. If spinach tortillas are unavailable, pliable plain flour tortillas will work, though the pinwheels will not have a green outer spiral.
Serving and Storage
Serve the pinwheels chilled with their spiral faces visible. For other appetizers alongside them, try a Christmas antipasto wreath or ham and cheese puff pastry Christmas trees.
For make-ahead preparation, refrigerate the wrapped, unsliced rolls for several hours or overnight and slice them shortly before serving. Store leftover slices in a covered container in the refrigerator for up to 3 days. Press parchment or waxed paper against exposed cut sides to help reduce drying.
Nutrition
Approximate nutrition per serving, based on 1 of 8 appetizer servings: 260 calories, 6g protein, 15g fat, and 30g carbohydrates. Per 100g: approximately 300 calories, 7g protein, 17g fat, and 34g carbohydrates. Values vary by tortilla and cream cheese brand.
Christmas Cranberry Cream Cheese Tortilla Pinwheels
Equipment
- Medium bowl
- Plastic wrap or reusable food wrap
- Sharp serrated knife
Ingredients
- 4 large spinach flour tortillas, about 10 inches each (280 g)
- 8 ounces cream cheese, softened (225 g)
- 3/4 cup dried cranberries, coarsely chopped (90 g)
- 1/2 cup crumbled feta (75 g)
- 1/4 cup green onions, finely chopped (25 g)
Instructions
- Stir the softened cream cheese, feta, cranberries, and green onion together in a medium bowl until evenly combined.
- Lay a tortilla flat and spread it with one-quarter of the filling in an even layer, leaving a narrow border around the edge. Repeat with the remaining tortillas.
- Roll each tortilla snugly into an even cylinder without squeezing out the filling.
- Wrap each roll snugly in plastic wrap or reusable food wrap.
- Refrigerate the wrapped rolls for at least 1 hour, or until firm.
- Unwrap the rolls and use a sharp serrated knife to cut them crosswise into slices about 1 to 1 1/4 inches thick.
- Arrange the pinwheels cut-side up on a platter and serve chilled.
Tips
- Use fresh, pliable tortillas to help prevent cracking as you roll them.
- Spread the filling in a thin, even layer and leave a narrow border to prevent it from squeezing out.
- Chill the rolls longer if they still feel soft or shift when lifted.
- Use a gentle sawing motion with a sharp serrated knife for clean slices.
- If the filling smears or the spiral flattens, return the roll to the refrigerator before slicing more.
Variations
- Milder Filling: Omit the feta for a milder cream cheese filling.
- Chive Filling: Replace the green onion with finely chopped chives.
- Plain Flour Tortillas: Use pliable plain flour tortillas instead of spinach tortillas; the pinwheels will not have a green outer spiral.