Ingredients
Scale
- 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
