Turkey Cranberry Pinwheels
Leftover turkey is rolled into a wrap with a cranberry rosemary cream cheese spread and dried cranberries and then sliced into little pinwheels. It's a great way to use Thanksgiving leftovers!
Servings: 10 servings
- 8 ounces cream cheese softened
- 1 6-ounce bag dried sweetened cranberries
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon garlic powder
- 6 wraps any flavor
- 1 pound turkey breast diced
In a medium bowl, add softened cream cheese, chopped rosemary, and garlic powder. Measure ¼ cup of dried cranberries and give them a rough chop. Add to bowl with other ingredients. Using a spoon, mix together until completed combined.
Grab 1 wrap and spread about 2 tablespoons of cream cheese mixture evenly over the wrap. Add turkey evenly all over the wrap in one layer. Sprinkle 2 tablespoons of dried cranberries over the turkey.
Starting at the bottom of the wrap, roll the wrap tightly into a long tube, using a little cream cheese to act as a "glue" on the other end of the wrap. This ensures that the wrap doesn't unravel when the pinwheels are cut. Repeat with the 5 remaining wraps.
Cut the logs into 1-inch pinwheels. Serve immediately. Alternatively, you can cover with plastic wrap and store for up to 2 days.