Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Easy to make, great for a fall appetizer. The recipe calls for horseradish, but I leave it out.

Ingredients Nutrition


  1. Spread cream cheese evenly over the tortillas, leaving 1" border.
  2. Blend horseradish with the cranberry sauce and spread evenly over the cheese.
  3. Layer the meat and lettuce evenly over the tortillas.
  4. Roll them up tightly, wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day ahead.
  5. Slice into 1" slices and serve on a bed of lettuce leaves with whole or dried cranberries to garnish.