Cranberry Feta Pinwheels Quick makeahead party apps featuring tangy feta cranberries and wraps perfect for gatherings buffets or holidays

Scale

8 oz cream cheese, softened

4 oz feta cheese, crumbled

1/2 cup dried cranberries, finely chopped

2–3 tbsp finely chopped green onions or chives

1/4 cup chopped fresh parsley (or dill)

Zest of 1 lemon

4 large tortillas (flour) or your preferred wrap

Salt and freshly ground black pepper to taste

Optional add-ins: 2 tbsp chopped toasted walnuts or pecans for crunch; a pinch of red pepper flakes

In a medium bowl, beat the cream cheese until smooth and creamy. Fold in the crumbled feta until fully integrated and silky.
Stir in the chopped cranberries, green onions, parsley, lemon zest, and a generous pinch of black pepper. Taste and adjust with a tiny sprinkle of salt if needed (feta is salty, so go easy).
Lay a tortilla on a clean surface. Spread a thin, even layer of the filling all the way to the edge, leaving about a 1/2-inch margin. If you like crunch, sprinkle a few chopped walnuts on top of the filling.
Roll the tortilla tightly into a log, as you would a burrito. Wrap each log in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, until firm enough to slice.
Unwrap the logs and slice into 1/2-inch to 3/4-inch rounds. Arrange the pinwheels on a platter, trimming any uneven edges for neat rounds.
Serve chilled or at room temperature. If you’re not serving right away, keep the slices wrapped in the fridge to maintain their shape and creaminess.

Keywords: cranberry feta pinwheels, appetizers, snacks, tortilla pinwheels, make-ahead, cranberries, feta, lemon zest