These Turkey Cranberry Pinwheels are the perfect lunchbox meal! Dried cranberries add tons of flavor and tang, and of course, are so easy to use. Rolled up with turkey, cream cheese, and chives, they make the perfect combination of flavors. These make a great lunchbox sandwich, and a couple of rolls go a long way.
They can be made the night before and wrapped well in plastic wrap, then sliced and placed in a lunch box or served up on a platter. Also, try our new Finger Sandwiches, Ham and Pickle Roll Ups, Vegetable Cream Cheese Pinwheels or Crunchy Southwest Chicken Pinwheels. Why not pack some Iced Oatmeal Cookies in that lunchbox too.
Why I Love This Recipe
- So easy to make
- Great for a lunchbox
- Amazing for an easy appetizer
- I adore cranberry and turkey together
- Great make ahead
Helpful Items For This Recipe
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Chef Knife, 8 Inch High Carbon Stainless Steel
Extra Large Cutting Boards, Plastic Cutting Boards for Kitchen (Set of 3)
Nesting Plastic Mixing Bowls, Set Of 3, 2.5 quart, 3.5 quart, 4.5 quart
Ingredients Needed for Turkey Cranberry Pinwheels
These pinwheels are as easy as a wrap to make. They only need five ingredients and are made in no time flat.
Recipe Ingredients
Flour tortillas – You need to use the large tortillas for this; the 12″ work great.
Spreadable light cream cheese – This comes in a small tub and works great for its spreadability.
Chives chopped – Finely chopped chives work great for this recipe to add a little bit of mild onion flavor. Green onions can be used, but I like the chives better.
Dried cranberries – These work so well with the turkey and are easy to use.
Thinly sliced turkey – You can use leftover turkey or deli meat as long as it is sliced thinly.
How To Make Pinwheels
Mix the cream cheese with the chives and spread over the two flour tortillas, leaving about 1/2″ from the edge.
Sprinkle on the cranberries, dividing between the two tortillas.
Top with sliced turkey, keeping 1 1/2 inches from the one edge. Roll towards that edge.
Refrigerate for at least 30 min. wrapped well in plastic wrap and then slice into 1″ pinwheels.
Recipe Pro Tips!
FAQS
These cranberry turkey pinwheels will be gobbled down in no time. This recipe can be easily doubled or more for a crowd.
They make a great appetizer, and everyone loves them, too. Serving them over Thanksgiving and Christmas would be ideal, and they are festive with their red and green colors.
But they go wonderfully on a hot summer day also, very versatile.
Storage
I like to make these a few hours before serving. You can wrap the whole roll in plastic wrap and then slice and serve.
Leftovers last for 2-3 days in an airtight container. They may go slightly soggy, so it’s best to eat them quickly. Ours have never lasted long.
So when it comes to an easy dinner, lunch, appetizer, snack, or event, these pinwheels can’t be beaten. They would work just as well for game day, too. Have a couple wrapped up and on hand to just slice and serve! They take only 5 ingredients and no effort, but everyone will be impressed! I love that! So easy, and you get all the credit.
WANT MORE EASY IDEAS FOR APPETIZERS?
Love a great appetizer like these pinwheels? Here are some of our other favorites.
Turkey Cranberry Pinwheels Recipe
Video
Ingredients
- 2 flour tortillas 12″
- 1/2 8 oz. tub spreadable light cream cheese
- 1 Tbsp. chives chopped
- 1/2 cup dried cranberries
- 6 oz. thinly sliced turkey
Instructions
- Mix the cream cheese with the chives and spread over the two flour tortillas, leaving about 1/2" from the edge.
- Sprinkle on the cranberries, dividing between the two tortillas.
- Top with sliced turkey, keeping 1 1/2 inches from the one edge. Roll towards that edge.
- Refrigerate for at least 30 min. wrapped well in plastic wrap and then slice into 1" pinwheels.
Comments & Reviews
Melanie says
I loved how easy these were to put together! Perfect delicious snack the whole family loved!
Tara Noland says
So glad you enjoyed them!!
Sherry says
These were delicious! Definitely making them again!
Tara Noland says
Thank you!!
Marsha Fitzgerald says
These look delicious! I plan to serve these at a church brunch in November. What brand or tortillas did you use?
Tara Noland says
We are in Canada so the brands might be different and we really don’t use one in particular as it depends on where we shop. We use a flour tortilla as the corn are too stiff.
Jo-Anne says
This cracks me up, as I used to make these when my son was little and he is now 34! I forgot all about them until I saw your recipe. He absolutely loved them as a child! Thanks for the reminder, as I will make them this week for my grandson.
Tara Noland says
Yes, I made these for my daughter all the time too. Was and still is her favorite, she is 24 now. Glad you found them again!