Cranberry Pinwheels
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There’s just something about cranberry pinwheels that feels instantly festive. I’ve made a lot of tortilla roll-ups over the years, but this version with both cream cheese and feta is hands-down my favorite to serve for a holiday party tray.
The mix of sweet cranberries, salty feta, and soft cream cheese is simple but so good. Rolled up and sliced, these pinwheels are colorful, easy to grab, and always one of the first things gone at the table.
These little tortilla spirals are perfect for Christmas parties, Thanksgiving appetizers, or just when you need a no-fuss, make-ahead snack.
Ingredients You’ll Need
- 1 brick (8 oz) cream cheese, softened – Let it soften on the counter before mixing so it blends smoothly and is more spreadable.
- 1 cup crumbled feta cheese – You can use pre-crumbled or crumble it yourself.
- 1 ½ cups dried cranberries (about a 6 oz package) – look for sweetened dried cranberries; they’re softer and more flavorful in pinwheels.
- 1 tablespoon chopped fresh chives – fresh herbs keep the filling bright. If you don’t have chives, green onions work too.
- 4 flour tortillas, 8-inch (soft taco size) – the smaller size makes them easy to roll tightly versus those big floppy ones
How to make Cranberry Pinwheels with Cream Cheese and Feta
Mix the filling: In a large bowl, add the softened cream cheese, crumbled feta, dried cranberries, and chives. Stir until everything is evenly combined.
I like using a spatula when working with cream cheese.
Assemble the rolls: Divide the filling into four portions. You can honestly do that right in the bowl.
Spread one portion evenly onto a tortilla, leaving about ½ inch border around the edge.
Roll them up: Roll the tortilla tightly from edge to edge.
Wrap the roll in plastic wrap to help it hold its shape.
Chill: Repeat with the remaining tortillas. Refrigerate the wrapped rolls for at least 4 hours or overnight. This step is key!
The chilling time makes slicing much easier because the cream cheese will resolidify.
Slice and serve: Unwrap, trim off the uneven ends (the “cook’s snack”), then slice into 1-inch pinwheels.
Serve right away.
Easy Ways to Change This Recipe
These cranberry cream cheese pinwheels are best when served the day you slice them, but you can easily roll them up the night before and keep them in the fridge until you are ready to cut and plate. If feta isn’t your favorite, try swapping in goat cheese for a milder (and less noticeable) flavor.
You can also stir in a handful of tiny chopped pecans or walnuts for a little crunch. Just keep in mind that nuts can be hard to spot in the filling if you are serving them at a party with guests who may have allergies.
For a holiday look, finely diced green bell pepper adds that extra red and green color that makes these cranberry pinwheels feel especially festive.
Pinwheel Party Platter Ideas
Cranberry and feta pinwheels always feel like a holiday recipe to me, but honestly, they work just as well at any get-together.
Dried cranberries are found year round, so its not technically a seasonal recipe. I usually put them on a platter with a mix of other pinwheels so everyone has something different to grab.
If you like creamy, the spinach dip pinwheels are a hit every single time. They also allow you to pre-purchase dips. You can try this trick with a lot of grocery store premade dips.
For something lighter, classic vegetable pinwheels add a little crunch and color. And when I really want to round things out, I throw in strawberry party pinwheels. They are almost like dessert, and kids and adults are both big fans.
Storage Notes for Leftovers
- Refrigerator: Store leftover pinwheels in an airtight container in the fridge for up to 2 days. The tortilla shell can soften quickly, so they’re best eaten fresh.
- Freezer: I don’t recommend freezing. Cream cheese changes texture once thawed.
Pin this recipe to find for later
If you’re looking for an easy make-ahead holiday appetizer, these cranberry pinwheels with cream cheese and feta are a must. They’re colorful, flavorful, and simple enough that you can prep them ahead of time and just slice before serving.
- Pin these cranberry pinwheels by clicking here now so you’ll have them ready for your holiday board.
Cranberry Pinwheels with Cream Cheese and Feta
Equipment
- plastic wrap
Ingredients
- 8 oz. cream cheese softened
- 1 cup crumbled feta cheese
- 1 ½ cups dried cranberries about a 6 oz package
- 1 tablespoon chopped fresh chives
- 4 flour tortillas 8-inch (soft taco size)
Instructions
- In a mixing bowl, combine softened cream cheese, feta, cranberries, and chives until evenly blended.
- Divide filling into 4 equal portions right in the bowl. Spread one portion onto a tortilla, leaving about ½ inch border around the edge.
- Roll tortilla tightly and wrap in plastic wrap. Repeat with remaining tortillas.
- Refrigerate at least 4 hours or overnight to firm up.
- Unwrap, trim the ends, and slice each roll into 1-inch pinwheels. Serve immediately.
Notes
- Make ahead: Best eaten the day you slice them, but you can roll and refrigerate the night before.
- Cheese swap: Try goat cheese instead of feta for a milder version.
- Add crunch: Stir in chopped pecans or walnuts.
- Festive look: Add finely diced green bell pepper or use spinach wraps for red-and-green holiday color.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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