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!
Years ago, wraps were given a bad rap (no pun intended) because of their false healthiness – many people perceived wraps as the healthier option, but in reality, they were just as high in calories as sandwiches, if not worse. The truth is – I love a great wrap! I used to eat them a lot in high school and really enjoyed them. But just like the rest of the world, I turned my back on them.
Recently, I found a new wrap at my local deli that targeted the sweet and salty craving that many of us enjoy – especially me. The wrap was a turkey and cranberry wrap and it was delicious! I love the cranberry and turkey flavors together. When it comes to topping my carved turkey with a sauce, I always go for the cranberry sauce over the gravy.
Despite this killer combo, I thought there was much more that could be added to the wrap to send it over the top. So I took those two ingredients and added in my secret weapon – a cranberry and rosemary cream cheese spread. This is exactly what the wrap needed!!
And to make the wrap perfect for serving, I made them into pinwheels. I know you guys love a great appetizer!
I present to you my Turkey Cranberry Pinwheels!
How to make these pinwheels
Pinwheels are one of the easiest appetizers that you can make. The ingredients and process are both so simple. For the ingredients, there are just four main ones:
- Leftover turkey breast meat
- Dried sweetened cranberries
- Cream cheese spread
The only thing you need to prepare before assembling the pinwheels is the cream cheese spread. It is made by mixing soft cream cheese, chopped rosemary, cranberries, and garlic powder. Once that’s ready, you spread in all over the wrap.
Next, layer on the turkey and then sprinkle on the cranberries. Tightly wrap up it up and use the cream cheese to seal it together.
Finally, the logs are cut into pinwheels and ready for serving!
Tips & Tricks
- To ensure the pinwheels have a uniform round shape, you need to place the ingredients in an even layer across the wrap. Therefore, when you roll it up and slice it, the pinwheels have a tight, even corkscrew shape.
- Don’t skimp on the cream cheese spread. Not only does it add so much flavor to the wrap, it acts like the glue to keep all the ingredients together.
- You can easily make these pinwheels ahead of time. I suggest making the logs and wrapping in plastic until it’s time to serve. Once it’s serving time, unwrap them and slice into pinwheels.
Turkey Cranberry Pinwheels
- 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.
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