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Cranberry Turkey Pinwheels
Ingredients
Scale
Cranberry Salsa
- 1 12 oz. bag of fresh cranberries
- 2 fresh jalapenos, sliced with seeds
- 1 bunch of green onions, sliced equals about 1 cup
- ½ cup fresh cilantro, slightly chopped
- ¼ tsp. salt
- ½ T lime juice
- 2 T Pinehurst Olive Oil Co. Cranberry Pear Balsamic Vinegar
Pinwheels
- 1 cup of Cranberry Salsa (above) It’s easiest to make the salsa the day before serving!
- 1 8 oz. container of cream cheese (We used plain, but they would be delicious with a veggie or chive cream cheese as well!)
- Spinach Wraps
- 1 lb. Turkey Lunch meat
- Toothpicks
Instructions
- Blend Salsa ingredients together in a food processor, until blended.
- Refrigerate for at least 2 hours.
- Spread ¼ of cream cheese onto a tortilla.
- Spread ¼ cup of Cranberry Salsa onto half of the cream cheese covered tortilla.
- Layer about 9-10 slices of turkey meat on top of the salsa side of the tortilla.
- Roll tortilla tightly, starting with the turkey side.
- Use a serrated knife and slice into 1” slices, securing with a toothpick. The edges will not be the perfect shape, so you can use those as a taste tester and enjoy!
- Makes about 25 or more pinwheels!