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Cranberry Turkey Pinwheels

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  • Author: Kimberly

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

  1. Blend Salsa ingredients together in a food processor, until blended.
  2. Refrigerate for at least 2 hours.
  3. Spread ¼ of cream cheese onto a tortilla.
  4. Spread ¼ cup of Cranberry Salsa onto half of the cream cheese covered tortilla.
  5. Layer about 9-10 slices of turkey meat on top of the salsa side of the tortilla.
  6. Roll tortilla tightly, starting with the turkey side.
  7. 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!
  8. Makes about 25 or more pinwheels!

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