Cranberry Feta Pinwheels with Jalapeño

These cranberry feta pinwheels with jalapeño are creamy and tangy with a little bit of sweet and a little bit of heat—a perfect appetizer and so very simple to make. Jalapeños can vary in spiciness, and they will determine the heat.

Ingredients

• 8 ounces cream cheese, softened
• 5 ounces feta cheese, crumbled
• 1 cup dried cranberries, roughly chopped
• 1/2 cup minced jalapeños, seeds and ribs removed, or to taste
• 1/3 cup finely chopped walnuts
• 2 teaspoons dried thyme
• 2 (10-inch) spinach flour wraps or tortillas (such as Mission®)

Directions

1. Beat cream cheese and feta together in a bowl with an electric mixer until smooth. Stir in cranberries, jalapeños, walnuts, and thyme.
2. Spread half the filling over a tortilla, leaving a 1/2-inch border around the edge. Roll up tightly and wrap tightly in plastic wrap. Repeat with the remaining tortilla and filling. Refrigerate for at least 1 hour.
3. To serve, trim the ends of the tortilla rolls, slice each roll into 1/2-inch pinwheels, and serve.