Mediterranean Cranberry Cream Cheese Pinwheels with Feta & Herbs

These Mediterranean-style pinwheels are easy to make and packed with flavor. They mix cream cheese, feta, cranberries, herbs, and crunchy vegetables, then roll everything inside soft tortillas. The result is a colorful appetizer that works for parties, lunch boxes, picnics, and holiday gatherings. They hold well in the fridge, slice beautifully, and offer a mix of sweet, creamy, salty, and fresh flavors in every bite.

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Serves: About 20–24 pinwheels (depending on slice size)

Ingredients

Filling

8 oz cream cheese, softened

½ cup crumbled feta

½ cup dried cranberries, chopped

½ cup cucumber, finely diced

¼ cup red bell pepper, finely diced

2 tablespoons chopped parsley or mint

1 tablespoon chopped green onion

1 tablespoon lemon juice

1 teaspoon honey

Pinch of salt and pepper

For Rolling

3–4 large flour tortillas (10–12 inch)

Instructions

Add the softened cream cheese to a bowl and mix until smooth.

Fold in the feta, cranberries, cucumber, bell pepper, parsley, and green onion.

Add the lemon juice, honey, salt, and pepper. Mix well.

Taste and adjust seasoning as needed.

Lay a tortilla flat and spread the filling evenly over the surface.

Leave a small clean border around the edges for easier rolling.

Roll the tortilla tightly from one end to the other.

Wrap each roll in plastic wrap to help it hold shape.

Chill in the fridge for at least 30 minutes.

Unwrap and slice into pinwheels about ½–1 inch thick.

Tips

Make sure the cream cheese is fully softened so the filling spreads easily.

Dice vegetables small so the rolls stay tight and clean when sliced.

If the mixture feels too soft, add a little more feta to thicken it.

Chill the rolls before slicing. This keeps them from opening up.

Use large tortillas so the pinwheels roll more evenly.

Don’t overload the filling. A thin, even layer works best.

If the tortilla is stiff, warm it for 5 seconds in the microwave to soften.

For sharper flavor, add a splash more lemon juice.

Keep the knife sharp when slicing to get clean edges.

For parties, prepare the rolls a few hours early and slice right before serving.

Variations

Spinach Version: Add chopped spinach or arugula to the filling.

Pita Roll-Ups: Use thin pita sheets instead of tortillas.

Olive Lover’s Mix: Add chopped olives for a salty kick.

Nutty Texture: Add a tablespoon of chopped walnuts or pistachios.

Herby Twist: Swap parsley for dill or basil.

Spicy Version: Add diced jalapeño or chili flakes.

Mediterranean Veggie Boost: Add grated carrot or chopped tomato (seeds removed).

Yogurt Cream Cheese: Replace half the cream cheese with Greek yogurt for a lighter filling.

Cranberry Swap: Use chopped dried apricots or dates for a sweeter touch.

Whole Grain Wraps: Use whole wheat tortillas to make the rolls more filling.

Q&A

Can I make these ahead? Yes. You can prepare them several hours early. Slice before serving.

Will the vegetables make the filling watery? No, if they are diced small and not overly juicy.

Can I use low-fat cream cheese? Yes, but the texture may be slightly softer.

What can I replace feta with? Goat cheese or shredded mozzarella.

Are these freezer-friendly? No. Cream cheese pinwheels don’t freeze well.

Can I make them gluten-free? Use gluten-free tortillas that roll easily.

Can I use fresh cranberries? Dried cranberries work best for texture.

How long do they keep? Up to two days in the fridge.

What proteins can I add? Shredded chicken or turkey works well.

Do they travel well for picnics? Yes. Keep them chilled in a container.

Nutrition

(Approximate per 3–4 pinwheels)

Calories: 220
Protein: 6 g
Carbs: 22 g
Fat: 12 g
Fiber: 2 g
Sugar: 7 g
Sodium: 320 mg

Conclusion

These Mediterranean pinwheels are simple, colorful, and full of balanced flavors. The mix of cream cheese, feta, cranberries, herbs, and vegetables creates a fresh bite that works for both everyday snacking and special occasions. They’re easy to prepare, travel well, and can be adapted in many ways depending on what you have on hand. If you want, I can also turn this into a social media post or a printable recipe card.