Savory Christmas Cranberry Roll Ups

This festive nibble became a holiday staple in my kitchen the year I needed a no-fail appetizer that traveled well and pleased a crowd with very different tastes. I discovered the combination of sheep's milk feta and softened cream cheese while trying to balance salty and creamy textures against the sweet chew of dried cranberries. The result was unexpectedly sophisticated yet incredibly simple: a spreadable filling that you roll into tortillas, chill until firm, slice into pinwheels, and serve. Every year since, these roll ups make an appearance at Christmas parties, neighbor drop-offs, and last-minute potlucks. They travel in a single container, and people always ask for the recipe.

What makes these particularly memorable is the contrast in every bite — the feta gives a bright, tangy saltiness and a slightly grainy crumb that plays beautifully against the silky cream cheese. Sweetened dried cranberries add bursts of holiday fruitiness and chew, while fresh chives provide a mild oniony freshness that keeps the flavors from feeling too one-dimensional. I prefer sheep's milk feta; its creamier, tangier profile holds up better in the spread than the more briny cow's milk varieties. These pinwheels are easy to adapt for taste and presentation, which is why they’ve become my go-to whenever I need something festive but fuss-free.

Ingredients

• Sheep's milk feta (1 cup, crumbled): Choose a good-quality, well-drained feta—imported Greek or artisanal sheep's milk feta delivers a creamier, tangier profile that blends smoothly with cream cheese. Avoid overly brined blocks; if too salty, rinse lightly and pat dry.
• Cream cheese (8 ounces, softened): Full-fat blocks (not spreadable tubs) give the best texture. Let it sit at room temperature for 20 to 30 minutes so it whips up silky and smooth—this helps the filling spread easily across the tortilla.
• Dried cranberries (1 1/2 cups, sweetened): Use sweetened cranberries for balance against salty cheese. Look for plump, chewy ones rather than rock-hard varieties; you can rehydrate briefly if needed by soaking in 1 tablespoon warm water for 5 minutes.
• Large flour tortillas (4): Four 10-12 inch flour tortillas work well; choose a soft, pliable brand to avoid cracking when rolling. For a lighter look, use white flour tortillas; for whole grain flavor, choose whole wheat tortillas but note the color contrast in slices.
• Fresh chives (1/3 cup, chopped): Fresh chives add a delicate onion note and bright green flecks. Substitute finely chopped green onion if needed, but reduce quantity slightly to avoid overpowering the balance.

Instructions

Prepare the cream cheese: Place 8 ounces of cream cheese in a medium mixing bowl. Using a hand mixer or sturdy whisk, beat until the cream cheese becomes fluffy and smooth, about 1 to 2 minutes. Softening is key—if cold, the cream cheese will resist and create lumps; room temperature ensures a glossy, spreadable texture. Create the filling: Fold in 1 cup crumbled sheep's milk feta, 1 1/2 cups sweetened dried cranberries, and 1/3 cup finely chopped fresh chives. Use a rubber spatula to combine gently until uniform. Taste and adjust—if the feta you used is particularly salty, add a few extra cranberries or a squeeze of lemon to brighten the mixture. Assemble the wraps: Lay a tortilla flat on a cutting board. Spread roughly one quarter of the cheese mixture evenly over the surface, leaving a 1/2-inch border at the far edge to prevent overflow when rolling. Roll the tortilla tightly from the near edge to the far edge into a snug log. Repeat with remaining tortillas and filling portions. Chill to set: Wrap each rolled log tightly in plastic wrap to maintain shape and prevent drying. Place the wrapped logs on a tray and refrigerate for at least 1 hour, or up to 8 hours. Chilling firms the filling and makes clean slicing possible; insufficient chilling will lead to crushed or smeared pinwheels. Slice and serve: Unwrap a log and, using a sharp serrated knife, slice into 1/2- to 3/4-inch rounds for bite-size pinwheels. Wipe the knife between cuts for neat edges. Arrange slices on a serving platter, garnish with extra chopped chives if desired, and serve chilled or at cool room temperature.

Storage Tips

Store uncut, wrapped logs in the refrigerator for up to 48 hours. Once sliced, keep pinwheels in an airtight container lined with parchment paper and eat within 24 to 36 hours for the best texture—tortillas can become slightly soggy over time as moisture migrates from the filling. For longer storage, wrap logs tightly in plastic and foil and freeze up to 2 months; thaw in the refrigerator before slicing. When reheating is desired, warm gently in a low oven (250°F) for 5 to 8 minutes on a sheet pan—this softens tortillas without melting the filling.

Ingredient Substitutions

If you need a dairy-free version, use a plant-based cream cheese and omit the feta or substitute with a firm, tangy vegan crumbable. For gluten-free, choose 8-inch gluten-free tortillas and expect fewer slices per log. If sheep's milk feta is unavailable, use a high-quality goat feta or a drained ricotta salata for a similar tang; reduce additional salt if your alternative is saltier. For lower sugar, select unsweetened dried cranberries or replace half the cranberries with finely chopped dried apricots for natural sweetness and texture variation.

Serving Suggestions

Serve chilled on a wooden board or a festive platter garnished with extra chives and a few whole cranberries for color. Pair with a selection of olives, cured meats, and crackers to create an easy holiday spread. These also work well as finger-food at brunch—plate with herb-infused cream fraiche or a small drizzle of aged balsamic on the side for guests who like an extra layer of flavor.

Cultural Background

This modern appetizer blends Mediterranean ingredients like feta with New World cranberries to create a cross-cultural holiday bite. The method of spreading and rolling can be traced to classic pinwheel hors d'oeuvres popularized in American entertaining during the mid-20th century, but the addition of sheep's milk feta gives it an updated, globally influenced profile that resonates with contemporary palates.

Seasonal Adaptations

In winter, swap chives for minced fresh thyme or rosemary for an aromatic twist. For spring and summer gatherings, add a handful of finely diced cucumber for crunch and a refreshing lift. Around Thanksgiving, fold in finely chopped toasted pecans for added texture and nuttiness. Adjust the cranberry quantity seasonally—fresh cranberry chutney can be used in place of dried fruit for a more intensely tart version.

Meal Prep Tips

Assemble multiple logs and refrigerate; they keep several days and are easy to slice as needed for weekday snacks or packed lunches. Use a scale to divide the filling equally when making many logs for consistent results. Wrap logs in plastic and then foil if transporting to keep them cold, and pack sliced pinwheels on ice in an insulated container for outdoor events.

These roll ups have become a joyful, reliable go-to for holiday entertaining—easy to scale, simple to adapt, and endlessly appreciated. Make them your own by experimenting with cheese varieties, herbs, and fruit pairings, and most importantly, enjoy the compliments that follow when you bring a homemade, beautiful plate to the table.