Ingredients
Scale
For the Crust:
- For the Spread:
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For Assembly:
- 4 large flour tortillas (10-inch)
- 1/2 cup cranberry sauce (whole berry or jellied)
- 8 oz sliced roasted turkey breast
- 2 cups baby spinach leaves
- 1/2 cup shredded Swiss cheese
Instructions
1. Prepare the Crust:
- 1. In a medium bowl, beat cream cheese, mayonnaise, parsley, garlic powder, onion powder, salt, and pepper until smooth.
- 2. Lay out tortillas on a clean surface. Spread 1/4 of the cream cheese mixture evenly over each tortilla, leaving a 1/2-inch border.
- 3. Spoon 2 tablespoons cranberry sauce over the cream cheese layer and spread gently.
- 4. Layer turkey slices evenly over the cranberry sauce, followed by spinach leaves and shredded Swiss cheese.
- 5. Roll each tortilla tightly into a log, tucking in ingredients as you go. Wrap tightly in plastic wrap.
- 6. Refrigerate for at least 1 hour (or up to 24 hours) to firm up.
- 7. Unwrap and use a sharp knife to slice into 1-inch pinwheels. Serve chilled.
Notes
For cleaner cuts, wipe knife between slices. Can substitute ham for turkey or use dried cranberries mixed with cream cheese if fresh cranberry sauce isn’t available. Add crushed pecans for extra crunch.