1-First Step: Beat the cream cheese until fluffy Beat the 8 ounces softened cream cheese until fluffy with a mixer or by hand. A fluffy base spreads more easily, which helps you get clean pinwheel slices later. This is the part that makes the filling feel creamy instead of thick.

2-Second Step: Mix in feta, chives, and cranberries Mix in 1 cup crumbled feta cheese, ⅓ cup chopped fresh chives (or green onions), and 1 ½ cups dried cranberries until well combined. Keep mixing until the mixture looks uniform with cranberries distributed throughout.

3-Third Step: Spread evenly on each tortilla Lay out your tortillas on a flat surface. Spread the mixture evenly over each tortilla, leaving a ½-inch border around the edges. Use the back of a metal spoon for smoother spreading and a more even thickness.

4-Fourth Step: Roll tightly and wrap Roll tortillas tightly and wrap in plastic. Tight rolling helps prevent filling from spilling and keeps the roll firm enough for slicing. If you notice filling near the edge, just smooth it back in place before you continue rolling.

5-Final Step: Chill, then slice into pinwheels Chill for at least 1 hour or up to 24 hours, then slice into pinwheels. Slice with a sharp knife and aim for consistent thickness so every bite looks the same. These are typically served chilled as a holiday appetizer tray item.