Cranberry Cream Cheese Roll Ups – Perfect for Christmas Parties
So I Made These Cranberry Cream Cheese Roll Ups…
Okay, can I just start by saying: I never meant for these cranberry cream cheese roll ups to be a whole Thing? But last year, the night before our neighborhood holiday shindig, I found myself standing in my kitchen at 11pm, staring down a bag of flour tortillas and wondering if cheese and cranberry could get along. (Spoiler: they do—in fact, I think they’re best mates now.) The first time I made these, my brother kept sneaking bites from the fridge, and by noon the next day all that was left was one lonely roll up clinging to the plate. If you like recipes that are just a teensy bit forgiving and a whole lot festive, you’ve probably found your new favorite party trick.
Why I Keep Coming Back to This Recipe
I make these whenever I’ve got to bring something to a holiday party but I’m too tired to bake yet another batch of cookies (my sincerest apologies, gingerbread people). My family loses their minds for these. Actually, they’re one of the only appetizers my husband requests (unless he’s on his “only chips and dip” kick, which, who can blame him?). Plus, if your oven’s already full of roasting stuff, these don’t even need heat—though I did once try warming them up. Spoiler alert: that version flopped. More on that later.
The Ingredients List (With My Usual Swaps)
- 5 large flour tortillas (sometimes I use spinach wraps for a green-and-red theme, but no one’s keeping score)
- 200g (about 7oz) cream cheese, softened—I’ve tried low-fat, and while it technically works, it tastes a bit sad. My grandma was all in for Philly, but really any kind does the job
- 100g (a scant cup) dried cranberries (soak them in warm water for 5 min if they’re extra chewy!)
- 1/2 cup chopped pecans—walnuts or finely chopped almonds also pass the vibe check, or just skip them if allergies worry you
- 2-3 green onions, chopped (sometimes I use chives if I’ve forgotten to buy green onions, which is more often than you’d think)
- Pinch of salt and a smidge of cracked black pepper
Optional but lovely: Zest of half an orange, or a handful of chopped fresh herbs (like parsley or dill). Orange zest makes it POP—if you’re into that sort of thing.
Here’s How I Throw These Together
- Mix the filling. In a bowl, mash together the cream cheese, cranberries, pecans, onions, salt, pepper and your bonus herbs or zest (if you’re feeling fancy). This is where I usually sneak a fingerful—if you don’t, are you even cooking? Should be well mixed but don’t overthink the bits sticking to the sides.
- Spread & roll. Lay out a tortilla. Slap on a generous but not thick layer (about 2-3 tablespoons depending on your mood) of the mixture. Spread it, but leave about a pinky-width gap around the edges, so the filling doesn’t ooze out later and try to take over your fridge.
- Roll it up. Roll each tortilla up tightly but don’t squish it to death. I usually put seam side down and stare at it optimistically.
- Chill. Pop your logs in the fridge for at least an hour (sometimes, when I’m impatient, I skip this but regret it). The chilling helps these slice up nice and tidy.
- Slice, admire, and plate up. Using a sharp knife (serrated works best for me), cut into roughly 1-inch rounds. Don’t worry if a few bits look sad—just eat them (chef’s tax, right?). Arrange artfully or haphazardly, depending on your tolerance for perfection.
Notes From Numerous Tasty Experiments
- Once I left the filling too chunky—big regrets, the bites were more like a salad in a tortilla. Smaller is better here.
- If you forget to soften the cream cheese, a very quick (like, seriously brief) zap in the microwave helps. Just don’t get carried away or it’ll turn soupy.
- The orange zest I used one year made them surprisingly bright (good surprise, but not everyone at my table was a fan).
Roll Up Remix: Ideas That Sorta Worked (And Didn’t)
I once tried adding crumbled goat cheese alongside the cream cheese—ambitious but maybe too tangy for me (though my sister called it “sophisticated,” so make of that what you will). Diced apples for some crunch? Not bad, but after a night in the fridge things went a bit mushy. Dipping in leftover cranberry sauce sounded fun, but… messy. Honestly, the classic is my go-to, but dill and salmon has promise if you fancy a Scandi twist.
What If I Don’t Have…?
No electric mixer? No problem. I usually just grab a fork and get to work—great for building up some arm strength, or at least that’s what I tell myself! Don’t stress about having top-notch knives, either—one of those cheap serrated bread knives from the supermarket actually does a grand job on slicing.
Storing (If They Even Last That Long)
Technically, you can keep them in an airtight container in the fridge for up to three days, but honestly, in my house they never last more than a day—usually people start grabbing as soon as they’re on the tray. If you do serve them next day, I think the flavors kind of meld into each other, which is pretty great.
How We Actually Serve These at My Place
I like to layer them in a big circle on a platter, then plop a few mint sprigs and some extra cranberries in the middle—makes it look like an edible holiday wreath. My kids call them “Christmas wheels,” which, yeah, is pretty cute. Alternatively, stack them in a container and hand them out at school drop-off. Grown-ups love them too (especially with a cheeky glass of mulled wine—here’s a recipe I swear by!).
Things I’ve Learned the (Kind of) Hard Way
- Once I tried chopping the cranberries straight over the bowl (to be quick), and wound up chasing them around the kitchen floor. Chop ‘em first or risk a cranberry chase.
- I rushed the chilling step once. The result: a gooey, sticky mess that I had to eat with a fork. Actually, on second thought, that wasn’t so bad.
- If you overstuff, the roll ups just unspool and you end up with Christmas nachos. Not recommended (but still edible!).
Some Actual Questions I’ve Gotten About These
- Can I make these vegan? Yep, totally! Use a good vegan cream cheese like this one. So easy.
- Can you freeze them? I’ve heard some people do, but in my experience (well, the one time I remembered they were hiding at the back of the freezer), their texture gets kind of wonky. Not my favorite.
- What if I don’t have pecans? Use what you like—or just skip them! Honestly, the flavors still shine through.
- How far in advance can I make these? I reckon a day is best. Any more, and the tortillas go a bit rubbery, which isn’t the holiday magic we’re after.
- I’m not a fan of cranberries… alternatives? Dried cherries or apricots work, but you might want to chop ‘em smaller so they spread better.
Quick little digression: last December my uncle tried to use pita wraps instead of tortillas, justifying it by saying “bread’s bread,” but honestly, the results were more chewy than charming. So I’d recommend sticking to tortillas unless you’re in a real pinch.
Anyway, if you give these cranberry cream cheese roll ups a whirl at your next Christmas party and end up with a new family favorite, well, I’ll count that as a win. Let me know how yours turn out—and if you beat my record for quickest disappearance, I’ll be honestly impressed.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/3 cup pecans, finely chopped
- 1/4 cup green onions, finely sliced
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 4 large flour tortillas (8-inch)
- Salt and pepper, to taste
Instructions
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1In a medium mixing bowl, combine the softened cream cheese, dried cranberries, chopped pecans, green onions, mozzarella cheese, and garlic powder. Mix until all ingredients are well incorporated.
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2Season the cream cheese mixture with salt and pepper to taste.
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3Spread an even layer of the cranberry cream cheese mixture over each flour tortilla, covering the entire surface.
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4Roll up each tortilla tightly. Place seam-side down and refrigerate for at least 1 hour to allow the roll ups to firm up.
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5Slice each roll into 1-inch pieces. Arrange on a platter, garnish as desired, 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.
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