Prep 15 mins
Cook 0 mins
These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.
- Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
- In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
- Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
I made this for a christmas pot luck. Very nice flavor. Two notes. I did mix the cranberries and scallions with the cream cheese. I also loved using the spinach tortillas for the holidays. But the garlic salt I didn't use. I used garlic powder and 1/2 the amount which was plenty. I don't think it needed any salt. Very good, quick and easy. I didn't spread the cheese on too heavy because I think a thinner spread makes a pretty roll. They turned out great. I added fine chopped walnuts to half of the spread to make the other 2 tortillas which was really good.
Not one left which is always a good sign. They were enjoyed by all.
You don't have to be Minnesotan to love these (like me!) but boy are these good! The garlic and green onions add really good flavor to the cream cheese and cranberries. Next time I think I'll fold the cranberries and green onions into the garlic cream cheese mixture so that the yummy cranberries and green onions don't fall out while cutting/serving the pinwheels. People ate these all up at the Christmas party we had!
I just threw together a batch of these for a Christmas eve party, and they look really festive. They are super easy to make and tasty too. Based on a couple of reviews, I decided to mix the green onions and craisons into the cream cheese before spreading and it worked like a charm. I planned to make 6 tortillas, so I increased all of the ingredients by 50% except for the green onions, but I wanted the spirals to be full and spread the cream cheese fairly thick. In the end, I only used 4 tortillas...I don't think that it would have been enough cream cheese mixture without increasing it. I also used garlic powder instead of salt and refrigerated the rolls for about an hour before cutting to harden up the cream cheese a bit.