Cranberry Turkey Pinwheels
These Cranberry Turkey Pinwheels are made with spinach wraps, creamy cheese, turkey slices, and just the right amount of sweet and tangy flavor from dried cranberries and feta. It’s a no-cook, cold pinwheel appetizer recipe that you can make ahead.
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I usually make these up during the holidays when I need a simple appetizer to bring along, but they’re also great for after-school snacks or even light lunches.
Try also my Turkey Cranberry Pecan Pinwheels or Savory-Sweet Cranberry Turkey Stuffing Balls.
How to Make Cranberry Turkey Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Use a butter knife to spread ¼ of the cream cheese mixture onto each of the spinach wraps.
2. Sprinkle ¼ of the dried cranberries, feta cheese, and diced green onions over each spinach wrap..
3. Arrange ¼ of the turkey onto each spinach wrap.
4. Start at one end, and roll the wrap, until it meets the other end.
5. Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
6. Unwrap, then cut off the ends, and slice into 1-inch pieces using the serrated knife.
Serve and Enjoy!
Important Recipe Notes
- Spinach wraps add a festive green color, but you can use plain flour tortillas or whole wheat wraps if that’s what you have on hand.
- Make sure the cream cheese is softened before spreading, or it may tear the wraps.
- These pinwheels are best when chilled for at least 1 hour before slicing. You can make them up to 24 hours in advance—just keep them tightly wrapped in plastic wrap.
- You can change feta to cream cheese only, shredded cheddar, or even goat cheese.
- Use a sharp serrated knife for clean slices. Wipe the blade after every few cuts to keep the pinwheels neat.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Cranberry Turkey Pinwheels
Ingredients
- 4 large spinach wraps
- 8 ounces cream cheese, softened
- 9 oz container, thin sliced turkey lunchmeat
- ½ cup dried cranberries
- ¼ cup feta cheese crumbles
- 2 green onions, diced
Instructions
- Use a butter knife to spread ¼ of the cream cheese mixture onto each of the spinach wraps.
- Sprinkle ¼ of the dried cranberries, feta cheese, and diced green onions over each spinach wrap.
- Arrange ¼ of the turkey onto each spinach wrap.
- Start at one end, and roll the wrap, until it meets the other end.
- Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
- Unwrap, then cut off the ends, and slice into 1-inch pieces using the serrated knife.
- Arrange on a platter to serve.
