Description
Delicious cranberry and cream cheese filled tortilla roll ups, perfect for holiday gatherings and brunch.
Ingredients
Scale
- 1 cup cranberry sauce (sweetened) – about 240–250 g
- 8 oz (226 g) cream cheese, softened
- 1 tsp vanilla extract
- 1 package tortillas (8 count) – 8 medium flour tortillas (6–8 inch)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- In a medium bowl, combine cranberry sauce, softened cream cheese, and vanilla extract. Mix until smooth and evenly combined.
- Lay out one tortilla on a clean work surface. Spread a thin, even layer of the cranberry-cream cheese mixture over the tortilla, leaving a small edge.
- If using nuts, sprinkle 1–2 tablespoons of chopped pecans or walnuts over the mixture, pressing gently to adhere.
- Starting from one edge, roll the tortilla tightly into a compact log. Repeat with remaining tortillas.
- Wrap each roll in plastic wrap to firm up for 10–15 minutes (optional).
- Slice each roll into 6–8 pinwheels and arrange on a platter. Dust lightly with powdered sugar if desired.
- Serve chilled or at room temperature.
Notes
For a lighter version, use low-fat cream cheese or Greek yogurt. For gluten-free, use gluten-free tortillas. These can be prepared ahead of time and stored in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg