Sweet, tangy and savory in every bite, these Cranberry Feta Pinwheels with Cream Cheese wrap a creamy filling of dried cranberries, salty feta and fresh green onions in a soft flour tortilla. They are perfect for a light snack or an easy party appetizer.
There is no cooking at all: just mix, spread, roll, chill and slice. If you like pinwheels, you will also love our Cranberry Pepper Jelly Pinwheels.
Why You’ll Make This Again
- No cooking required: everything comes together in 15 minutes.
- Sweet and salty balance: chewy cranberries and tangy feta in a creamy filling.
- Make-ahead friendly: roll them up the day before and slice when guests arrive.
- Pretty on a platter: the red cranberries and green onions look festive.
- Just 7 ingredients: simple, affordable and easy to scale up.
How This Comes Together
Mix the softened cream cheese with chopped cranberries, feta and green onions, then spread the filling over large flour tortillas. Roll each tortilla tightly into a log, wrap it and chill for at least 1 hour. Slice into 1-inch pinwheels and arrange on a platter.
What You’ll Need
- 8 oz cream cheese, softened
- 1 cup dried cranberries, chopped
- 1 cup crumbled feta cheese
- ¼ cup green onions, finely chopped
- 4 large flour tortillas (10-inch)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes, plus at least 1 hour of chilling | Serves: 8
Estimated Nutrition: about 180 calories and 5 g protein per serving.
Step-by-Step Directions
Step 1: Make the filling
In a mixing bowl, combine the cream cheese, chopped cranberries, feta cheese and green onions. Mix until well blended.
Step 2: Season
Season with salt and pepper to taste.
Step 3: Spread
Lay out the tortillas on a clean surface and evenly spread the cream cheese mixture over each one.
Step 4: Roll
Roll each tortilla tightly into a log.
Step 5: Chill
Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
Step 6: Slice
Unwrap and slice into 1-inch pinwheels.
Step 7: Garnish
Arrange on a platter and sprinkle with chopped parsley if desired.
Step 8: Serve
Serve chilled or at room temperature.
How to Serve It
Arrange the pinwheels on a platter with a few extra cranberries and parsley for a festive look. They are great on holiday appetizer tables, at baby showers, brunches and game-day spreads.
Leftovers & Storage
Store the pinwheels covered in the refrigerator for up to 2 days. For the neatest slices, keep the rolls whole and slice just before serving.
Make It Even Better: Pro Tips
- Soften the cream cheese: it mixes smoothly and spreads without tearing the tortilla.
- Chop the cranberries small: every bite gets a little sweetness.
- Roll tightly: this keeps the pinwheels from falling apart.
- Chill fully: a firm roll slices cleanly.
- Use a sharp knife: a serrated knife works well for neat slices.
Easy Ways to Change It Up
- Add crunch: sprinkle in chopped pecans or walnuts.
- Different tortillas: try spinach or sun-dried tomato tortillas.
- Add herbs: stir in a little fresh dill or chives.
- Sweet heat: add a spoonful of pepper jelly to the filling.
Quick Questions
Can I make them ahead?
Yes. Roll and wrap the logs up to a day ahead, then slice just before serving.
Can I use fresh cranberries?
Dried cranberries work best because they are sweet and soft. Fresh would be too tart.
What if I don’t like feta?
Try goat cheese or shredded cheddar instead.
Why are my pinwheels falling apart?
Roll the tortillas tightly and chill the logs for the full hour before slicing.
Can I freeze them?
It is best to serve them fresh, since tortillas can turn soggy once thawed.
A Simple Appetizer Worth Sharing
These cranberry feta pinwheels are quick, colorful and always the first to disappear. Make a batch for your next gathering.
Happy entertaining!
— Ava
Cranberry Feta Pinwheels with Cream Cheese
Ingredients
Method
- In a mixing bowl, combine the cream cheese, chopped cranberries, feta cheese, and green onions. Mix until well blended.
- Season with salt and pepper to taste.
- Lay out the tortillas on a clean surface and evenly spread the cream cheese mixture over each one.
- Roll each tortilla tightly into a log.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Unwrap and slice into 1-inch pinwheels.
- Arrange on a platter and sprinkle with chopped parsley if desired.
- Serve chilled or at room temperature.
