These Turkey and Cranberry Pinwheels are the appetizer that disappears first at every gathering. They’re simple to throw together, look impressive on a platter, and pack all those classic flavors into one perfect bite.
The combination of savory turkey, tangy cranberry sauce, and cream cheese rolled up in a soft tortilla just works.
The best part? You can make them the night before and pull them out when guests arrive. No last-minute stress, no heating required.
Why You’ll Love This Recipe
These pinwheels are ridiculously easy to customize. Swap the turkey for chicken or ham, use different cheese, or add some spinach if you’re feeling fancy.
They’re also kid-friendly, which makes them perfect for family gatherings where you need something that appeals to all ages. My nieces and nephews go crazy for these.
The make-ahead factor is a game-changer. You can prep a whole tray, cover it with plastic wrap, and forget about it until party time.
Plus, they slice beautifully into those picture-perfect spirals that make your platter look like you spent way more effort than you actually did.
Ingredients
- 4 large flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 1/2 cup cranberry sauce (homemade or canned)
- 12 oz sliced deli turkey
- 1 cup fresh spinach or mixed greens (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- Salt and pepper to taste
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions
Start by laying your tortillas flat on a clean work surface or cutting board. You want them at room temperature so they roll without cracking.
Spread about 2 oz of softened cream cheese evenly over each tortilla, leaving a half-inch border around the edges. Season lightly with salt and pepper.
Spread a thin layer of cranberry sauce over the cream cheese—about 2 tablespoons per tortilla. Don’t go too heavy or it’ll squeeze out when you roll.
Layer the turkey slices evenly over the cranberry sauce. I like to overlap them slightly to avoid any gaps.
If you’re using spinach or greens, add a light layer now. The pecans or walnuts can go on top of that for extra crunch.
Starting from one edge, roll the tortilla up as tightly as you can without tearing it. The tighter the roll, the better your pinwheels will hold together.
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. Overnight is even better—the cream cheese firms up and everything melds together.
When you’re ready to serve, unwrap the rolls and trim off the uneven ends. Slice each roll into 1-inch pieces using a sharp knife.
Arrange the pinwheels cut-side up on a serving platter. They look great garnished with a few fresh cranberries or a sprig of rosemary.
Store any leftovers covered in the refrigerator for up to 2 days. The tortillas may soften a bit, but they’ll still taste great.
Tips for Success
Make sure your cream cheese is fully softened before spreading. Cold cream cheese will tear your tortillas and make everything harder than it needs to be.
Use a serrated knife to slice the pinwheels. It cuts through the layers cleanly without squishing everything together.
If you’re making these for a crowd, double or triple the recipe. They go fast, and nobody ever complains about having extras.
Print
Turkey and Cranberry Pinwheels
Turkey and Cranberry Pinwheels are easy make-ahead appetizers featuring layers of cream cheese, tangy cranberry sauce, and savory deli turkey rolled up in soft flour tortillas and sliced into beautiful spiral bites.
- Total Time: 1 hour 15 minutes
- Yield: About 40 pinwheels (8–10 servings) 1x
Ingredients
- 4 large flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 1/2 cup cranberry sauce (homemade or canned)
- 12 oz sliced deli turkey
- 1 cup fresh spinach or mixed greens (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- Salt and pepper to taste
Instructions
- Start by laying your tortillas flat on a clean work surface or cutting board. You want them at room temperature so they roll without cracking.
- Spread about 2 oz of softened cream cheese evenly over each tortilla, leaving a half-inch border around the edges. Season lightly with salt and pepper.
- Spread a thin layer of cranberry sauce over the cream cheese—about 2 tablespoons per tortilla. Don’t go too heavy or it’ll squeeze out when you roll.
- Layer the turkey slices evenly over the cranberry sauce. I like to overlap them slightly to avoid any gaps.
- If you’re using spinach or greens, add a light layer now. The pecans or walnuts can go on top of that for extra crunch.
- Starting from one edge, roll the tortilla up as tightly as you can without tearing it. The tighter the roll, the better your pinwheels will hold together.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. Overnight is even better—the cream cheese firms up and everything melds together.
- When you’re ready to serve, unwrap the rolls and trim off the uneven ends. Slice each roll into 1-inch pieces using a sharp knife.
- Arrange the pinwheels cut-side up on a serving platter. They look great garnished with a few fresh cranberries or a sprig of rosemary.
- Store any leftovers covered in the refrigerator for up to 2 days. The tortillas may soften a bit, but they’ll still taste great.
- Prep Time: 15 minutes
- Cook Time: 1 hour
