Turkey Cranberry Pecan Pinwheels
These Turkey Cranberry Pecan Pinwheels are an easy holiday appetizer. It’s a tortilla pinwheel that is creamy, a little sweet, a little savory, and they come together in just minutes.
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I love making these during the holiday season because they’re great to make ahead, and also a kid-friendly recipe. They’re also a nice option if you’re hosting and need something quick to set out with other holiday finger foods or Thanksgiving appetizers.
Try also Turkey Hummus Pinwheels and Cranberry Turkey Pinwheels for other options.
How to Make Turkey Cranberry Pecan Pinwheels
Ingredients you’ll need for this recipe
Step by Step Guide
1. Spread 2 ounces of cream cheese evenly over each tortilla using a butter knife. Sprinkle the chopped pecans and dried cranberries on top, then layer the turkey slices.
2. Starting at one end, roll the tortilla tightly into a log. Press gently as you roll to keep everything in place.
3. Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour.
4. When you’re ready to serve, unwrap the tortilla rolls and trim about 2 inches off each end. Slice the remaining roll into 1-inch pieces—each tortilla will yield six pinwheels.
Serve and Enjoy!
Arrange them flat on a platter, and you’re good to go!
Important Recipe Notes
- These pinwheels taste best when chilled for at least an hour before slicing. You can even make them the night before and keep them wrapped in the fridge.
- Store leftovers in an airtight container in the fridge for up to 2 days. After that, the tortillas can get a little soggy.
- If you’re serving to kids or need to avoid nuts, just skip the pecans. Sunflower seeds or pumpkin seeds add crunch without the allergy risk.
- Use fresh, soft tortillas so they don’t crack while rolling. Burrito-size tortillas work best.
- Serving size: Each tortilla makes about 6 pinwheels, so this recipe makes 24 pieces total—perfect for a small gathering.
Turkey Cranberry Pecan Pinwheels
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese
- 4 oz turkey slices (about 12 pieces)
- ½ cup chopped pecans
- ½ cup dried cranberries
Instructions
- Spread 2 ounces of cream cheese evenly over each tortilla using a butter knife. Sprinkle the chopped pecans and dried cranberries on top, then layer the turkey slices.
- Starting at one end, roll the tortilla tightly into a log. Press gently as you roll to keep everything in place.
- Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour.
- When you’re ready to serve, unwrap the tortilla rolls and trim about 2 inches off each end (feel free to snack on these scraps!). Slice the remaining roll into 1-inch pieces—each tortilla will yield six pinwheels.
- Arrange them flat on a platter.
Check Out More Pinwheels Recipe Ideas!
Light and Refreshing Cucumber Dill Pinwheels
