These no-bake party pinwheels combine tangy feta, sweet dried cranberries, and creamy cheese rolled in soft tortillas. They’re festive, make-ahead, and disappear fast at any gathering!
In a mixing bowl, beat the softened cream cheese until smooth. Fold in the dried cranberries, crumbled feta, and green onions. Stir in herbs if using, and season to taste with a pinch of salt and pepper.
Lay the tortillas flat. Divide the filling evenly among them and spread into a thin, even layer, leaving a small 1/2-inch border along one long edge.
Roll each tortilla up tightly from the long side toward the clean border to form a compact log. Place seam-side down, wrap each log in plastic wrap, and refrigerate for 1 hour to firm up.
Unwrap and trim the ends. Slice into 1/2-inch pinwheels with a sharp or serrated knife, wiping the blade between cuts for neat slices. Arrange on a platter and serve chilled or at cool room temperature.
Notes
Make-ahead: Assemble and chill the rolled logs up to 24 hours in advance; slice just before serving for the cleanest pinwheels.Variations: Swap dill for parsley, add a pinch of dried dill or garlic powder, or use spinach tortillas for extra color. For a sweet-heat twist, mix in a finely minced jalapeño.Storage: Keep leftovers covered and refrigerated for up to 3 days. For best texture, avoid freezing as tortillas can become grainy once thawed.