Cranberry Feta Pinwheels
These Cranberry Feta Pinwheels are a simple appetizer finger food recipe made with creamy cheese, tangy feta, sweet dried cranberries, and soft flour tortillas, rolled up into bite-sized snacks that are a perfect addition to an appetizer or snack board.
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It is best to serve chilled and make-ahead appetizers for parties. I love making this pinwheel sandwich for holidays like Christmas and Thanksgiving, and they work well for potlucks too.
Served with a fresh veggie platter or alongside a creamy dip like ranch or spinach dip for a fuller snack spread, you can easily link with other party appetizer recipes.
How to Make Recipe Title
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Dice the green onions.
2. In a large bowl, mix together the cream cheese, feta cheese, dried cranberries, green onions, salt and pepper.
3. Spread one fourth of the mixture onto each of the tortillas, making sure to go all the way to the edges.
4. Starting from one end, tightly roll the tortilla into itself, until it meets the other end.
5. Wrap each tortilla roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.
6. Right before serving, unwrap the tortilla rolls, then using a large serrated knife, cut into one inch pieces, discarding (or snacking on) the ends.
7. Arrange on a plate or platter to serve.
Serve & Enjoy!
Important Recipe Notes
- Make sure the cream cheese is fully softened before mixing so it blends smoothly and doesn’t leave lumps in the filling.
- You can adjust the sweetness and salt balance depending on your taste—add more cranberries for a sweeter bite or a little extra feta for a tangier flavor.
- Spread the filling all the way to the edges of the tortilla so every bite is flavorful and holds together better when rolled.
- Roll the tortillas tightly to help them keep their shape when slicing later.
- Chill time is important—don’t skip it, because it helps the pinwheels firm up and makes them much easier to cut cleanly.
- Use a sharp serrated knife when slicing to avoid squishing the rolls. Wipe the blade between cuts for cleaner edges.
- These can be made a day ahead and stored in the fridge, just slice right before serving for the freshest look and texture.
- If tortillas are stiff, warm them slightly for a few seconds in the microwave so they don’t crack when rolling.
Cranberry Feta Pinwheels
Ingredients
- 8 oz cream cheese softened
- 1 cup feta cheese crumbles
- ½ cup dried cranberries
- 2-3 green onions diced
- Salt and pepper to taste
- 4 large flour tortillas
Instructions
- Dice the green onions.
- In a large bowl, mix together the cream cheese, feta cheese, dried cranberries, green onions, salt and pepper.
- Spread one fourth of the mixture onto each of the tortillas, making sure to go all the way to the edges.
- Starting from one end, tightly roll the tortilla into itself, until it meets the other end.
- Wrap each tortilla roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.
- Right before serving, unwrap the tortilla rolls, then using a large serrated knife, cut into one inch pieces, discarding (or snacking on) the ends.
- Arrange on a plate or platter to serve.
