Ingredients
Equipment
Method
Preparation
- In a mixing bowl, beat cream cheese with an electric mixer on medium speed until fluffy, about 2–3 minutes. Gradually mix in fresh herbs and cranberries until combined.
- Lay out tortillas on a clean surface. Use a spatula to spread cream cheese mixture over each tortilla, ensuring full coverage.
- Starting from one edge, tightly roll each tortilla into a log shape, applying gentle pressure to keep the filling in.
- Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour.
- Unwrap the rolls and slice into 1-inch thick pinwheels using a serrated knife.
- Arrange the sliced pinwheels on a platter and serve cold or at room temperature.
Nutrition
Notes
These roll ups can be made ahead and stored in the fridge or freezer for later enjoyment.
