Soften the cream cheese. Leave the 8 oz cream cheese on the counter for 30–45 minutes until it’s easily spreadable.

Pro tip: If you forgot to soften it, microwave the block for 8–10 seconds on high, then test — repeat in 5-second bursts until spreadable. Don’t overheat or it’ll get runny.

Chop the add-ins. Roughly chop the dried cranberries and pecans (if using). Slice the green onions thinly.

Lay out your workspace. Clear a cutting board, unwrap the tortillas, and have your mixing bowl and spatula ready.

Place the softened cream cheese in a mixing bowl.

Add the garlic powder, a pinch of salt and pepper, and stir until smooth.

Fold in the shredded cheese, chopped dried cranberries, green onions, and pecans. Mix until everything is evenly distributed.

Pro tip: Use a rubber spatula to scrape the sides of the bowl — you want an even spreadable texture with no lumps.

Lay one tortilla flat on your cutting board.

Spoon about ¼–⅓ cup of the cream cheese mixture onto the tortilla and use the back of the spatula to spread it evenly, leaving about a ½-inch border around the edge.

Pro tip: Spread in a thin, even layer. Too thick and the tortilla won’t roll neatly; too thin and you’ll miss the flavor in each bite.

Starting at one edge, roll the tortilla tightly but gently into a log. Keep the roll snug—don’t squish it, but don’t leave gaps.

Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining tortillas and filling.

Place the wrapped rolls on a flat tray or plate and refrigerate for at least 1 hour (2 hours is ideal). This firms the cream cheese and makes slicing clean rounds possible.

Pro tip: If you need ultra-clean slices, chill the rolls for 2–3 hours or even overnight. Firm filling = perfect pinwheels.

Unwrap a roll and place it seam-side down on the cutting board.

Using a sharp serrated knife, cut the roll into ½–¾-inch thick rounds. Wipe the knife between cuts if the filling starts to stick.

Arrange the pinwheels on a serving platter, colorful side up. Garnish with extra chopped green onion or a few whole cranberries for a festive touch.

Pro tip: For fancier presentation, serve on a bed of mixed greens or alongside a small bowl of cranberry chutney or honey for dipping.

Make-ahead: Fully assembled and wrapped, the rolls will keep in the fridge for up to 48 hours before slicing. This makes them a perfect choice when planning a busy Christmas Eve appetizer spread.

After slicing: Once sliced, pinwheels are best eaten within 4–6 hours for optimal texture. Keep them chilled on the platter until ready to serve.

Storage: Store leftover slices in an airtight container in the refrigerator for up to 2 days. They’re still tasty cold but may soften over time.