Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup crumbled feta cheese
- 1 cup dried cranberries (sweetened)
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 4 large flour tortillas (10-inch burrito size)
- 1/4 cup chopped pecans (optional for crunch)
Instructions
- In a medium mixing bowl, beat the softened cream cheese and garlic powder together until smooth and creamy.
- Add the crumbled feta, dried cranberries, chopped green onions, and optional pecans. Stir well to combine evenly.
- Spread a thin, even layer of the cheese mixture over the surface of each flour tortilla, leaving a small border at the edges.
- Tightly roll up each tortilla to form a log, ensuring the filling stays inside.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour (up to 24 hours) to firm up the cheese for easier slicing.
- Remove from the refrigerator and slice each roll into 1-inch thick pinwheels using a sharp serrated knife. Serve chilled.
Notes
For the cleanest cuts, wipe your knife blade with a damp cloth between slices. You can swap the pecans for walnuts or omit nuts entirely for an allergy-friendly version. These can be made a day in advance.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85
- Sugar: 4g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg