Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, use an electric mixer to beat 8 ounces of cream cheese until smooth and fluffy, about 2-3 minutes.
- Stir in 1/4 cup of finely chopped fresh herbs and 1/2 cup of cranberry sauce until well combined.
- Spread about 1/2 cup of the creamy filling over each tortilla, leaving a small border around the edges.
- Starting from one edge, gently roll each tortilla tightly into a log.
- Wrap each rolled tortilla individually in plastic wrap and chill in the refrigerator for at least 1 hour.
- After chilling, carefully unwrap each roll and slice into bite-sized pieces, about 1 inch thick.
Nutrition
Notes
Can be made up to 24 hours in advance. Store in the fridge for up to 3 days or freeze for up to 3 months.
