Healthy Cranberry Tortilla Roll Ups

Growing up, my mom always made these cranberry tortilla roll ups for holiday parties and neighborhood potlucks. The recipe card was so worn out from use that you could barely read the measurements anymore. I remember standing on a kitchen chair, helping her spread the filling across each tortilla and watching as she wrapped them up tight.

These days, I make them for my own gatherings, and they disappear just as quickly as they did back then. What I love most about them is how simple they are to put together – no fancy equipment needed, just a few ingredients and about 15 minutes of your time. They’re perfect for those “oh no, I forgot I needed to bring something” moments.

What Kind of Cream Cheese Should I Use?

Regular block cream cheese is your best bet for these roll-ups, and make sure it’s full-fat (not reduced fat) for the best spreading consistency and flavor. You’ll want to take it out of the fridge at least an hour before using to make sure it’s properly softened – cold cream cheese will be lumpy and tough to spread evenly. If you’re in a hurry, you can cut the block into smaller cubes to speed up the softening process. Just avoid using whipped cream cheese from a tub, since it’s too soft and can make your filling runny, which could lead to messy roll-ups that don’t hold their shape well.

Options for Substitutions

Need to switch things up with this roll-up recipe? Here are some handy substitutions you can try:

• Cream cheese: If you’re out of cream cheese, you can use whipped cream cheese (reduce to 6 ounces since it’s fluffier) or mascarpone cheese as a 1:1 replacement. For a lighter version, try Neufchâtel cheese.
• Feta cheese: Not a feta fan? Try using crumbled goat cheese, blue cheese, or even gorgonzola. Each will give a different but tasty tang to your roll-ups.
• Fresh chives: No fresh chives? Use 2 tablespoons of dried chives instead. Green onions (just the green parts) also work well here, or try fresh dill for a different flavor profile.
• Dried cranberries: You can swap dried cranberries with chopped dried cherries, raisins, or even chopped dried apricots. Just make sure to chop any larger dried fruits into smaller pieces.
• Flour tortillas: Regular flour tortillas are best for rolling, but you can use spinach or sun-dried tomato flavored wraps for a pop of color. Just avoid corn tortillas as they’ll crack when rolled.

Watch Out for These Mistakes While Making

The biggest challenge when making tortilla roll ups is working with cream cheese that isn’t properly softened, which can lead to lumpy filling and torn tortillas – leave your cream cheese out for at least an hour before starting, or microwave it in 10-second intervals until it’s smooth and spreadable.

Another common mistake is overfilling the tortillas, which makes them difficult to roll and can cause the filling to squeeze out the sides – stick to about 1/2 cup of filling per tortilla and leave a small border around the edges.

To prevent your roll ups from unwrapping, make sure to roll them tightly and wrap them individually in plastic wrap before chilling – they need at least 2 hours in the fridge to set properly, but overnight is even better.

For the cleanest cuts, use a sharp serrated knife and wipe it clean between each slice, and if your tortillas are stiff or brittle, try warming them briefly in the microwave under a damp paper towel to make them more pliable.

What to Serve With Cranberry Tortilla Roll Ups?

These creamy, tangy roll ups are perfect for parties and go really well with other finger foods and snacks. I like to serve them alongside some fresh veggie sticks like carrots, celery, and cucumber to balance out the richness of the cream cheese filling. For a complete party spread, add some chips and crackers, plus a bowl of mixed nuts or pretzel twists for extra crunch. Since these roll ups have a sweet-savory thing going on with the cranberries and feta, they also pair nicely with a simple fruit platter or some fresh grapes on the side.

Storage Instructions

Keep Fresh: These cranberry tortilla roll ups are perfect for making ahead! Wrap them tightly in plastic wrap and keep them in an airtight container in the fridge for up to 3 days. The cream cheese filling helps keep everything fresh and tasty.

Make Ahead: Want to prep these for a party? You can make these roll ups up to 24 hours in advance. Just keep them wrapped whole (don’t slice yet!) in plastic wrap. When you’re ready to serve, slice them into pinwheels – they’ll look perfect and fresh for your guests.

Serving Tip: If you’re taking these to a gathering, pack them in a container with layers of parchment paper between the slices to prevent sticking. They’re best served chilled, so try to keep them cool until it’s time to eat.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 40-50 g
• Fat: 120-130 g
• Carbohydrates: 290-310 g

Ingredients

• 8 ounces softened cream cheese
• 1 cup crumbled feta cheese
• 1/3 cup chopped fresh chives
• 1 1/2 cups dried cranberries
• 4 large flour tortillas (10-inch diameter)

Step 1: Prepare the Cream Cheese Mixture

Start by placing the cream cheese in a small bowl.

Beat it until it becomes fluffy, which will make it easier to mix with other ingredients.

After achieving the desired texture, add in the remaining ingredients, except for the tortillas.

Mix well until everything is thoroughly combined into a smooth and consistent mixture.

Step 2: Spread and Roll the Tortillas

Take each of the 4 tortillas and evenly spread the cream cheese mixture over them.

Make sure to cover the surface of each tortilla thoroughly to ensure each bite is flavorful.

After spreading the mixture, roll up each tortilla tightly.

This will form a nice, compact log.

Step 3: Wrap, Chill, and Serve

Wrap each rolled tortilla in plastic wrap to maintain their shape and place them in the refrigerator.

Chill for at least 1 hour, allowing the flavors to meld together and the cream cheese to firm up for easier slicing.

Once chilled, remove the plastic wrap and cut each tortilla into slices.

Serve the pinwheel slices on a platter and enjoy!