Festive Christmas Cranberry Roll Ups
A Little Story Before We Get Rolling (Up)
Christmas at my place is basically a tornado of cookie crumbs, lost gift tags, and about a dozen relatives squeezed around a too-small table. Somewhere in all that happy chaos, there’s always one plate that’s magically empty by the time I finally collapse with a mug of cocoa—the cranberry roll ups. Actually, last year Aunt Jill hid three in her purse “for later” but we all pretended not to notice. I started making these with my sister one December when we realized the oven was full (again) and we needed something festive, quick, and not in need of any baking luck.
Why I Keep Making These (and Why You Probably Will Too)
I trot this recipe out whenever I need a Make-Ahead hero or, honestly, when I forgot to plan an appetizer (don’t tell my mother-in-law). My family goes bonkers for these, probably because they’re creamy and a bit tangy and easy enough for even my husband to “help” (he mostly eats the unused ends, but still). And here’s a confession: I used to worry the cranberry and cream cheese mix would look a bit… odd, but once you slice them, they always look and taste like you tried way harder than you did. Love that.
The Stuff You’ll Need (And What Works in a Pinch)
- 3 large flour tortillas (I usually use spinach ones for color; plain is totally fine though. Wholewheat, eh, only if I absolutely must.)
- 225g (8 oz) cream cheese, softened—Philadelphia is my go-to, but any supermarket version works. I once tried that lower-fat kind and, well, you do you.
- 1 cup dried cranberries – Sometimes I swap in dried cherries if that’s all I have. My gran insisted on Craisins. She was probably right.
- 1/2 cup chopped pecans – Walnuts are fine too; skip the nuts if allergies are a thing.
- 1/2 cup sliced green onions (spring onions; but sometimes, I just use chives, or even a spoonful of onion powder—works in a pinch!)
- Zest from 1 orange (makes it Christmasy, I think. But don’t sweat it if you don’t have one.)
- Big pinch of salt (I sometimes forget this, but it does perk things up.)
Okay, Let’s Roll—How to Get These Cranberry Roll Ups Just Right
- Mix the filling: In a biggish bowl, mush together your cream cheese, chopped cranberries, pecans, green onions, orange zest, and salt. I usually just use a fork, but if you’ve got a mixer handy, that’s fancy. This is where I often sneak a spoonful to “test.” (It’s chef’s privilege, right?)
- Spread it: Slap a third of the mixture onto a tortilla. Use a butter knife to spread it almost to the edge; a little bare edge helps it stick when rolling. Don’t fuss too much, though. If it’s lumpy, so be it.
- Roll up: Gently but firmly roll the tortilla up. It might look a bit awkward—don’t worry. The first roll’s always messier.
- Repeat: Same deal with the next two tortillas.
- Chill: Pop the rolls into the fridge for at least an hour. Overnight is fine! They slice neater and taste better this way (or maybe that’s just me, I dunno).
- Slice and serve: Use a sharp-ish knife and cut into 1-inch-ish thick slices. Eat the wonky end pieces—perk of being the cook. Or, well, toss them to lurking snackers hovering around the kitchen.
What I’ve Learned the (Sometimes Hard) Way
- If the filling threatens to squelch out, chill it for 10 minutes. Or just embrace the mess—no one notices.
- Double the batch if you’ve got more than 5 people over. I once thought I’d have leftovers for lunch, and nope, gone in a flash.
- Parchment paper kinda helps with rolling and storing, but cling film is fine too.
Roll Up Experiments—Some Worked, Some… Not So Much
- Once I mashed in a bit of goat cheese for extra tang—actually yummy, if you like that sort of thing.
- I tried roasted red peppers. Meh, a bit soggy for my taste.
- Chopped fresh dill and a few bits of ham were a hit with my kids, oddly enough.
Kit You Need (or Improvise, Like I Did)
- Mixing bowl—anything that fits, honestly. The ancient one with a chip in the rim works just fine.
- Butter knife or spatula for spreading (but fingers in a pinch!)
- Sharp knife for neat slices. Actually, a serrated bread knife works best, but use what you’ve got.
Keeping Them Fresh (Or… Just Eating Them All)
Stick any leftovers in an airtight box in the fridge for up to two days—though honestly, they’ve never made it past Day 1 in my house. The flavors do mingle a bit by day two, which I kinda like. But don’t freeze them; tortillas go weirdly rubbery. Trust me on that one.
How I Serve These (And Sometimes Jazz Them Up)
Usually I pile them on a vintage Christmas plate (a flea market find I’m weirdly proud of). At parties, I’ll stick a few toothpicks in to look fancy; kids just grab with their hands. My cousin adds a dollop of cranberry sauce on the side, which is admittedly a nice touch.
Some Lessons Learnt (And Why Patience Matters)
- I rushed the chilling once. Just once! Slices were a hot mess—learned my lesson.
- Less really is more with the filling—if you overload, it escapes (not unlike a toddler with a biscuit). Keep it fairly thin.
- Orange zest is zingy, but a little goes a long way—start light, you can always add.
FAQ Time (Because People Seriously Ask These All the Time)
- Can I make these vegetarian or gluten-free?
- Sure thing—most are vegetarian already! Gluten-free tortillas work fine. Some brands are, let’s say, a bit chewy, but the filling’s delish either way.
- What if I don’t have cranberries?
- Actually, I’ve swapped in diced dried apricots once, or even raisins (if you must). The color’s not quite as festive but it still works.
- Could I add turkey or chicken?
- Go for it! Shredded leftover turkey—perfect for Boxing Day. Just don’t overstuff. No one likes a split roll up.
- Do I need to use Philadelphia cream cheese?
- Not really; supermarket own brand is fine. Even tried homemade once thanks to this recipe. Was… alright, but I’m a lazy cook some days.
- Any tips for making a massive batch for a crowd?
- Yep, just scale everything up and steal this trick from The Kitchn’s party pinwheel guide. Maybe get someone to help you spread the filling if your hands get tired after a while. Or just take a tea break like me.
Alright, writing this made me crave them again. On second thought, maybe I should go dig around for some leftover cranberries in the cupboard. If you end up making these, let me know how you get on—or if you find a new twist that knocks my socks off!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped pecans
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 4 large flour tortillas
- 1/4 tsp ground black pepper
Instructions
-
1In a medium bowl, mix together the softened cream cheese, dried cranberries, chopped pecans, green onions, shredded cheddar cheese, garlic powder, and black pepper until well combined.
-
2Lay each flour tortilla flat and spread a generous layer of the cranberry cream cheese filling evenly over the entire surface.
-
3Starting from one edge, tightly roll up each tortilla to enclose the filling.
-
4Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour to allow them to firm up.
-
5Remove from the refrigerator and slice each roll into 1-inch pieces. Arrange on a platter and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
