Cheesy Cranberry Pinwheels make a perfect finger food to have on hand during the holidays (or any time of year when you need a lite-lunch type dish). They are simple to prepare and make a lovely presentation.
My Medical Medium® friendly version will have people coming back for seconds.
Ingredients
6 tortilla wraps (I recommend using Siete Almond Tortilla Wraps or Go EHSTO wrap. Or you can make our own wraps using this Dosa recipe)
1 cup Coconut yogurt (try my homemade version)
OR
1 cup Cream cheese (I recommend Miyoko’s Cream Cheese, Kite Hill Cream cheese, or Homemade Dill Cream Cheese)
1 cup Dried Cranberries
3 Green Onions, finely chopped
2 Tbsp fresh rosemary leaves
1 Garlic bulb, roasted
Directions
- Lay the tortillas on a flat surface.
- Roast the garlic bulb whole in the oven at 400F for 25 minutes
- Once the garlic bulb is roasted, pop out the individual cloves and mash them.
- Mix the mashed roasted garlic into either the cream cheese or the coconut yogurt.
- In a separate bowl, mix in the dried cranberries and the green onions. Pull the rosemary leaves off the stem and add to the bowl.
- Spread a layer of cream cheese or coconut yogurt on the flat tortillas.
- Sprinkle the cranberries and green onions on the cream cheese evenly.
- Roll the tortilla wrap.
- Cut the rolled tortillas into wheels- about 1.5 – 2 inches wide
- Serve on a decorative platter!
If you make these pinwheels, please let me know in the comments below how they turn out. I would love to hear from you.
For more simple and delicious Medical Medium® kid-friendly dishes, check out my FREE Flourish Kids Recipe Book.
To your health & happiness,
Muneeza
Cheesy Cranberry Pinwheels
Ingredients
- 6 tortilla wraps
- 1 cup coconut yogurt
OR
- 1 cup cream cheese (see below for recommendations)
- 1 cup dried cranberries
- 3 green onions, finely chopped
- 2 Tbsp fresh rosemary leaves
- 1 garlic bulb, roasted
Instructions
- Lay the tortillas on a flat surface.
- Roast the garlic bulb whole in the oven.
- Once the garlic bulb is roasted, pop out the individual cloves and mash them.
- Mix the mashed roasted garlic into either the cream cheese or the coconut yogurt.
- In separate bowl, mix in the dried cranberries and the green onions.
- Pull off the rosemary leaves off the stem and add to the bowl.
- Spread a layer of cream cheese or coconut yogurt on the tortillas.
- Sprinkle the cranberries and green onions on the cream cheese evenly.
- Roll the tortilla wrap.
- Cut the rolled tortilla about 1.5 - 2 inches.
