CRANBERRY FETA PINWHEELS — Dried cranberries, feta and green onions are rolled in tortillas then sliced for a festive holiday appetizer.
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 for Cranberry Feta Pinwheels to your favorite Pinterest board for later.
Here’s what you’ll need to make Cranberry Feta Pinwheels
- Cream cheese
- Feta cheese
- Green onions
- Dried cranberries
- Flour tortillas
Cranberry Feta Pinwheels
Dried cranberries, feta and green onions are rolled in tortillas for a festive holiday appetizer.
- 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
- 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.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 98mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 2g
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Who Dished It Up First: Adapted from Taste of Home
Oh but I loved the re-hydrated cranberries. These were good the day of but WAY better next day. Only issue I had was trying to spread this stuff. I didn’t have enough filling for four tortillas. Next time, I may double the cream cheese and adjust the other ingredients a little. But WOW! As strange as they sound, the combination works!!
How far in advance can I make these? My fear is that the tortillas will get mushy if I make them the day before.
They are best made the day of, but I have made them the day before and they were fine.
How long can these be stored in the fridge? Also, can they be frozen?
Maybe one or two days at most. I have never tried freezing them.
Made it, a great hit