Cranberry Feta Pinwheels

Steps

1. Beat the cream cheese in a medium bowl with a hand mixer until smooth and fluffy, about 1 minute.
2. Stir in the feta, cranberries, green onions, pistachios, orange zest and pepper until evenly mixed. If it seems too stiff to spread, stir in a spoonful or two of sour cream.
3. Lay a tortilla on the counter and spread about 2/3 cup of the filling over it, reaching the edges on three sides and leaving a 1/2-inch border along the far edge.
4. Roll the tortilla up tightly, starting from the near edge and ending with the bare border underneath. Wrap it snugly in plastic wrap and twist the ends. Repeat with the rest.
5. Refrigerate the rolls for at least 2 hours, or overnight. Cold rolls slice cleanly.
6. Trim the ragged ends. With a serrated knife and a gentle sawing motion, cut each roll into 10 even slices. Set them on a platter, cut side up, and serve cold or at cool room temperature.

Good to know

• Make ahead: keep the wrapped rolls in the refrigerator for up to 1 day and slice them just before serving so they stay moist. Once they are out, keep them out no more than 2 hours. Leftovers keep up to 3 days in an airtight container. They do not freeze well.
• Swap: goat cheese can replace the feta, pecans or walnuts can replace the pistachios, and chives can stand in for the green onions.
• Soft tortillas roll without cracking. If yours are stiff, warm them in the microwave for about 10 seconds. Spinach tortillas give the slices a pretty green edge.