Tangy feta, sweet-tart cranberries, and creamy cheese rolled into a low-carb, flavorful pinwheel. Great as an appetizer, snack, or party treat!
Ingredients (makes ~12 pinwheels)
- 1 sheet low-carb tortilla or flatbread (e.g., Joseph’s Lavash or Carb Balance)
- 4 oz (115 g) cream cheese, softened
- ¼ cup crumbled feta cheese
- 2–3 tbsp dried cranberries, finely chopped
- 1–2 tbsp fresh parsley or chives, finely chopped
- Optional: pinch of black pepper or red pepper flakes
Directions
- Prepare the filling:
In a medium bowl, combine the softened cream cheese, crumbled feta, chopped cranberries, and herbs. Mix until smooth and evenly incorporated. Add a pinch of black pepper or red pepper flakes if desired. - Spread the mixture:
Lay the low-carb tortilla flat on a clean surface. Spread the cream cheese mixture evenly over the entire tortilla, leaving a small border around the edges. - Roll the tortilla:
Starting from one long edge, carefully roll the tortilla tightly into a log, keeping the filling inside. - Chill to firm up:
Wrap the rolled log in plastic wrap and refrigerate for at least 30 minutes to help it set and make slicing easier. - Slice into pinwheels:
Remove from the fridge, unwrap, and cut into ½–1 inch thick pinwheels. Arrange on a serving platter. - Serve:
Enjoy immediately as a snack or appetizer, or cover and store in the fridge for up to 2 days.
Tips & Variations:
- Lower points: Use light or whipped cream cheese.
- Savory twist: Swap cranberries for finely roasted red peppers or sun-dried tomatoes.
- Make ahead: Keep refrigerated until serving — perfect for entertaining.
- Extra flavor: Sprinkle a few seeds (like sesame or pumpkin seeds) on top before rolling.