Turkey Pinwheels with Cranberry and Pecan
These Turkey Pinwheels with Cranberry and Pecan are made with soft flour tortillas, creamy cream cheese, savory turkey slices, sweet dried cranberries, and crunchy pecans. It’s an easy holiday appetizer to make with no cooking required.
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It’s a great make-ahead pinhweel appetizer platter to serve for Thanksgiving gatherings, Christmas parties, and holiday potlucks. It can also be a simple lunch or snack.
And for more pinwheels recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 4 large flour tortillas
- 8 oz cream cheese
- 4 oz turkey slices (about 12 pieces)
- ½ cup chopped pecans
- ½ cup dried cranberries
How to Make Turkey Pinwheels with Cranberry and Pecan
Step 1: Spread 2 ounces of cream cheese evenly over each tortilla using a butter knife. Sprinkle the chopped pecans and dried cranberries on top, then layer the turkey slices.
Step 2: Starting at one end, roll the tortilla tightly into a log. Press gently as you roll to keep everything in place.
Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour.
Step 3: When you’re ready to serve, unwrap the tortilla rolls and trim about 2 inches off each end (feel free to snack on these scraps!). Slice the remaining roll into 1-inch pieces—each tortilla will yield six pinwheels.
Step 4: Arrange them flat on a platter.
Important Recipe Notes
- Roll the tortillas tightly: This helps keep the filling together and makes the pinwheels easier to slice.
- Chill before slicing: Refrigerate the wrapped tortilla rolls for at least 1 hour so they firm up and hold their shape better.
- Use softened cream cheese: Let the cream cheese soften at room temperature so it spreads easily without tearing the tortillas.
- Slice with a sharp knife: A sharp knife will give you cleaner, prettier pinwheels.
- Make ahead: You can prepare the rolls ahead of time and keep them refrigerated until you’re ready to slice and serve.
- Trim the ends: Cutting off about 2 inches from each end gives you more even-looking pinwheels. The scraps make a nice little snack for the cook!
Turkey Pinwheels with Cranberry and Pecan
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese
- 4 oz turkey slices about 12 pieces
- ½ cup chopped pecans
- ½ cup dried cranberries
Instructions
- Spread 2 ounces of cream cheese evenly over each tortilla using a butter knife. Sprinkle the chopped pecans and dried cranberries on top, then layer the turkey slices.
- Starting at one end, roll the tortilla tightly into a log. Press gently as you roll to keep everything in place.Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour.
- When you’re ready to serve, unwrap the tortilla rolls and trim about 2 inches off each end (feel free to snack on these scraps!). Slice the remaining roll into 1-inch pieces—each tortilla will yield six pinwheels.
- Arrange them flat on a platter.
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