Dried cranberries, feta and green onions are rolled in tortillas then sliced for a festive holiday appetizer.
Why You’ll Love This Recipe
If you’re looking for a holiday appetizer that’s super easy, tastes amazing, and makes for a beautiful presentation, look no further than these Cranberry Feta Pinwheels!
We have a tradition of serving a variety of appetizers and finger foods on Christmas Eve, and these tasty tortilla roll-ups are always on the menu.
Best of all, five ingredients are all you need to make these colorful hors d’oeuvres, and they’ll be the hit of any holiday party.
I served these at my November book club and they were the first thing to go! My husband was a little disappointed that there weren’t any leftovers.
It’s definitely easier to cut these if you refrigerate them for a few hours after rolling, so don’t skip that step. I find a serrated knife works best for perfectly sliced pinwheels.
And don’t make the filling too far ahead of time–the dried cranberries start to re-hydrate and turn your filling pink. Of course, they still taste delcious!
I just love the red and green flecks in the cream cheese filling. And the feta adds a gourmet flavor to this easy but elegant appetizer. And the colorful combination of ingredients not only looks great, it tastes great too.
These Cranberry Feta Pinwheels are the perfect appetizer for any Thanksgiving or Christmas get-together. Honestly, there’s no reason not to serve these delicious roll-ups all year long.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Cream cheese
- Feta cheese
- Green onions
- Dried cranberries
- Flour tortillas
Cranberry Feta Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green onions
- 1 5 oz package dried cranberries
- 4 10 inch flour tortillas
Instructions
- In a small bowl, combine the cream cheese, feta cheese and green onions. Stir in dried cranberries.
- Divide the mixture evenly between the four tortillas. Roll each tortilla up tightly and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Slice the rolled tortillas into 1 inch slices and serve.
Nutrition
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7 comments
JoAnn
Amazing! I’ve made it 3 times and each time I have to double the recipe to get enough for 4 tortillas. To help spread, I cover with plastic wrap and use a rolling pin. So much easier. Great the day of but I have made the day before and they are equally as good. The tortillas do not get soggy. Enjoy
Maxie Buddin
Made it, a great hit
Karen Moore
How long can these be stored in the fridge? Also, can they be frozen?
Danelle
Maybe one or two days at most. I have never tried freezing them.