Ingredients
Equipment
Method
Make the filling
- In a medium mixing bowl, add the softened cream cheese, chopped dried cranberries, crumbled feta cheese, and green onions. Stir until the mixture is creamy and evenly combined.
- Season with a little salt and black pepper to taste. Go light on the salt because feta is already salty.
Assemble the tortillas
- Lay one flour tortilla flat on a clean surface. Spread about one-fourth of the cream cheese mixture evenly over the tortilla, going close to the edges.
- Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
Chill
- Wrap each rolled tortilla tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm. Chilling helps the pinwheels hold their shape and makes them easier to slice.
Slice and serve
- Unwrap the tortilla rolls. Use a sharp knife to slice each roll into 1-inch pinwheels.
- Arrange the cranberry feta pinwheels on a serving platter. Garnish with chopped fresh parsley if desired.
Nutrition
Notes
- For cleaner slices, trim off the uneven ends before cutting the rolls into pinwheels.
Softened cream cheese is important because it spreads more smoothly and helps the filling stay creamy. - For a slightly sweeter flavor, add 1 teaspoon of honey to the filling. For extra crunch, mix in 1/4 cup chopped pecans or walnuts.
