Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium bowl, beat 8 ounces of cream cheese until creamy and fluffy, approximately 2 minutes.
- Add in 1 cup of chopped fresh herbs and 1 cup of dried cranberries. Mix until well incorporated.
- Lay out 4 large tortillas and evenly spread 1/2 cup of the cream cheese mixture on each.
- Tightly roll each tortilla into a log shape, ensuring the filling is evenly distributed.
- Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 1 hour.
- After chilling, unwrap and slice each log into 1-inch thick pinwheels.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Serve cold and do not reheat to preserve texture.
