Name: Turkey Cranberry Pinwheels
Prep time: 15 min
Total time: 15 min
Ingredients: 2–3 tablespoons Cream cheese, softened (Plain or herb-flavored, for easy spreading.); 4–8 oz Sliced turkey (Deli-sliced or leftover roasted turkey.); 1 tablespoon Cranberry sauce (Jelly-like or whole-berry, use a thin line for best flavor.); 1/4 cup Spinach or lettuce (Baby spinach or romaine works well.); 2 tablespoons Shredded cheddar cheese (Sharp or mild.); 1 large Tortilla wrap (Flour tortillas work best; for gluten-free, use GF tortillas.); to taste Salt and pepper (For seasoning.)

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I first made these Turkey Cranberry Pinwheels the week after Thanksgiving to use up leftover turkey — they disappeared faster than I could slice them. They’re simple tortilla wraps spread with cream cheese, layered with sliced turkey, a streak of cranberry sauce, fresh spinach or lettuce, and a sprinkle of cheddar. Rolled, chilled, and sliced into bite-sized spirals, they’re perfect for holiday plates, packed lunches, and last-minute entertaining. If you like festive handhelds, these are the kind of crowd-pleasers that invite second helpings. For another spicy take on cranberry pinwheels, try this Cranberry Jalapeño Pinwheels.

Why you’ll love this dish

These pinwheels balance sweet, savory, and creamy in a single bite. They’re quick to assemble, portable, and forgiving — the recipe works with deli turkey, roasted slices, or leftovers. Make them for potlucks, school lunches, appetizer trays, or a light picnic. Because there’s no cooking step, they’re also great when you need to put something pretty on the table fast.

“A perfect no-fuss appetizer — bright cranberry with savory turkey and a creamy tang made our holiday spread feel pulled together in minutes.” — home cook review

How this recipe comes together

Start to finish, plan on 10–15 minutes active work and a short chill for easier slicing. The process is straightforward:

Soften and spread cream cheese to create a glue layer.
Layer deli turkey, greens, and a thin line of cranberry sauce for even flavor distribution.
Add cheddar and season lightly.
Roll tightly, chill briefly so the filling sets, then slice into pinwheels.

This quick overview helps you visualize the assembly before you begin, so you can prep ingredients and save time.

What you’ll need

Tortilla wraps (flour tortillas work best; large size gives 8–10 pinwheels each) — for gluten-free, use GF tortillas.
Sliced turkey (deli-sliced or leftover roasted turkey)
Cranberry sauce (jelly-like or whole-berry — a thin line spreads flavor best)
Cream cheese (softened for easy spreading; plain or herb-flavored)
Spinach or lettuce (baby spinach or romaine works well)
Cheddar cheese (shredded; sharp or mild)
Salt and pepper

Notes and substitutions:

Swap cream cheese for Greek yogurt mixed with a touch of mayo for a lighter spread.
Use provolone or Swiss instead of cheddar for a milder flavor.
If you want heat, spread a thin layer of mustard or add sliced jalapeños (see a spicy idea in this cranberry-jalapeño version).

Step-by-step instructions

Turkey Cranberry Pinwheels on a serving platter with garnish

Soften 4–8 oz cream cheese at room temperature for 10–15 minutes until easily spreadable. Place a tortilla on a clean surface.
Spread about 2–3 tablespoons of cream cheese evenly across the tortilla, leaving a 1/2-inch border. This prevents leaking and helps the roll stay neat.
Layer 3–4 slices of turkey across the cream cheese. Add a handful (about 1/4 cup) of spinach or lettuce on top.
Add a thin line (1 tablespoon) of cranberry sauce down the center of the filling. Avoid too much — excess moisture makes slicing messy.
Sprinkle about 2 tablespoons of shredded cheddar across the filling. Season lightly with salt and a grind of black pepper.
Roll the tortilla tightly into a log. Tuck the edge to seal. For a cleaner slice, wrap the log in plastic wrap and chill for 15–30 minutes.
Using a sharp knife, slice the log into 1-inch rounds to make pinwheels. Arrange on a platter and serve.

Tip: Wipe the knife between cuts to keep slices tidy.

Best ways to enjoy it

Serve chilled or at room temperature as finger food for parties.
Plate with pickles, olives, or a small side salad for a light lunch.
Pair with potato chips, sweet potato fries, or a simple soup for a casual dinner.
For a brunch board, include sliced apples, grapes, and nuts — the fruit echoes the cranberry flavor nicely.
If you prefer a warm option, briefly crisp pinwheels in a skillet seam-side down for 30–60 seconds each, but they’re most commonly enjoyed cold.

Storage and reheating tips

Refrigerate in an airtight container for up to 2 days. If you’ve sliced the pinwheels, arrange them in a single layer or separate layers with parchment to avoid sticking.
For best texture, keep the filling chilled; serve straight from the fridge or let sit 10 minutes at room temp.
Freezing assembled pinwheel logs (un-sliced) is possible: wrap tightly in plastic and freeze up to 1 month. Thaw in the fridge before slicing. Note: sliced pinwheels don’t freeze and reheat well because the tortilla can become soggy.
Always discard perishable fillings that have been left out more than 2 hours (1 hour in hot weather) to avoid food-safety risks.

Pro chef tips

Chill before slicing: a 15–30 minute chill firms the roll and gives clean, pretty spirals.
Even spread: warm the cream cheese in short bursts in the microwave and stir to soften, or beat with a fork to spread thinly and evenly.
Thin cranberry application: use the back of a spoon to spread a narrow stripe of sauce so each bite has balance without dripping.
Tight roll: roll with consistent tension to avoid gaps. If the tortilla cracks, lightly dampen the edge with water to help it seal.
Knife choice: use a long, sharp serrated or chef’s knife and slice in a gentle sawing motion.

Creative twists

Swap turkey for ham, roast beef, or thinly sliced chicken for different holiday left-over options.
Make vegetarian: replace turkey with marinated grilled vegetables, roasted sweet potato, or a layer of hummus.
Add crunch: thinly sliced apple or pear adds texture and a sweet-tart note.
Upscale it: use herb cream cheese and add microgreens or arugula for peppery brightness.
Mediterranean spin: swap cranberry for fig jam and cheddar for goat cheese, then add arugula.

You can also pair the pinwheels with a heartier protein like this cranberry-orange glazed turkey for a full holiday plate.

Common questions

Q: Can I make these ahead of time?
A: Yes. Assemble and chill the rolled logs up to 24 hours ahead, then slice just before serving for the freshest look. Sliced pinwheels stored overnight can become softer but are still fine for lunch boxes.

Q: Are these safe to freeze?
A: Freeze un-sliced, tightly wrapped logs for up to 1 month. Thaw in the refrigerator before slicing. Do not freeze slices — the tortilla and fillings separate and get soggy.

Q: What if I don’t have cream cheese?
A: Substitute a thick spread like hummus, goat cheese, or a mayo–Greek yogurt mix. Each will change the flavor profile but still bind the filling.

Q: Can I make these gluten-free or dairy-free?
A: Use gluten-free tortillas and dairy-free cream cheese and cheese alternatives. Choose stable dairy-free spreads to prevent a watery filling.

Q: How many pinwheels does one tortilla make?
A: A large tortilla typically yields 8–10 pinwheels at 1-inch slices. Adjust thickness to suit your platter.

Conclusion

If you want more inspiration or alternate takes on this classic, check out these recipe resources: the original spin shared at Turkey Cranberry Pinwheels – Mom On Timeout, a family-friendly version at Turkey Cranberry Pinwheels – I Wash You Dry, and another simple approach at Turkey Cranberry Pinwheels.