Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup chopped pecans
- 2 tablespoons orange zest
- 4 large flour tortillas
Instructions
- Prepare the Filling: In a small bowl, mix together the softened cream cheese, chopped dried cranberries, pecans, and orange zest until well combined.
- Spread on Tortillas: Lay out the tortillas and spread the cream cheese mixture evenly over each, leaving a small border around the edges to prevent spillage when rolling.
- Roll the Tortillas: Roll up the tortillas tightly to form a log. Wrap each log in plastic wrap.
- Chill: Refrigerate the wrapped tortilla logs for at least 1 hour to allow them to firm up, which facilitates easier slicing.
- Slice and Serve: Once chilled, remove the plastic wrap and use a sharp knife to slice each log into 1-inch thick pinwheels. Arrange the slices neatly on a serving platter.
- Prep Time: 15 minutes
- Cook Time: 1 hour