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
- 8 ounces cream cheese , softened
- 5 ounces feta cheese , crumbled
- 1 cup dried cranberries , roughly chopped
- 0.5 cups jalapeños
- 0.33 cups chopped walnuts
- 2 teaspoons dried thyme
- 2 10-inch wraps or
Instructions
-
1
Beat cream cheese and feta together in a bowl with an electric mixer until smooth. Stir in cranberries, jalapeños, walnuts, and thyme.
-
2
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.
-
3
To serve, trim the ends of the tortilla rolls, slice each roll into 1/2-inch pinwheels, and serve.
Nutrition Facts
Per serving
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