These cranberry feta pinwheels with jalapeño are creamy and tangy with a little bit of sweet and a little bit of heat—a perfect appetizer and so very simple to make. Jalapeños can vary in spiciness, and they will determine the heat.
Ingredients
- ounces cream cheese: 8 piece (softened)
- ounces feta cheese, crumbled: 5 piece
- cranberries: 1 cup (chopped, dried)
- jalapeños, seeds and ribs removed: 0.5 cup (to taste, minced)
- walnuts: 0.33333 cup (finely chopped)
- thyme: 2 tsp (dried)
- (10-inch) spinach flour wraps or tortillas (such as Mission®): 2 piece
Metric Conversion
Stages of cooking
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Beat cream cheese and feta together in a bowl with an electric mixer until smooth. Stir in cranberries, jalapeños, walnuts, and thyme.
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Spread half the filling over a tortilla, leaving a 1/2-inch border around the edge. Roll up tightly and wrap tightly in plastic wrap. Repeat with remaining tortilla and filling. Refrigerate for at least 1 hour.
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To serve, trim the ends of the tortilla rolls, slice each roll into 1/2-inch pinwheels, and serve.
