This recipe is one of those small holiday treasures I discovered the year I volunteered to bring appetizers to a family cookie swap. I wanted something colorful, simple to assemble and full of bright flavors that felt festive without being fussy. The result was these Christmas Cranberry Roll Ups. They are creamy, slightly sweet, a little tangy and wonderfully herbaceous from fresh chives. The contrast between the sweetened dried cranberries and the salty sheep's milk feta gives every bite a lively pop. I first made them in December and they quickly became the most requested plate on the table.

I have fond memories of making a double batch with my sister while we wrapped gifts and gossiping about the year. We chilled the rolls, sliced them into pinwheels and watched neighbors, friends and my niece devour them between cookie tastings. The soft tortillas keep each bite tender while the cream cheese base binds the filling into a spreadable, sliceable party treat. These roll ups are perfect for holiday gatherings, potlucks or afternoon tea because they travel well and hold their shape when sliced. They also come together quickly which is a lifesaver during busy seasonal days.

Ingredients

• Crumbled feta cheese 1 cup: I recommend sheep's milk feta for a creamier, tangier profile. Look for blocks crumbled by hand or in a container. Sheep's milk feta brings a fuller flavor than mass produced cow milk versions and stands up to the sweet cranberries.
• Softened cream cheese 8 oz: Full fat cream cheese works best for richness and spreadability. Let it sit at room temperature for 20 minutes so it whips smooth. Lower fat varieties will be firmer and harder to spread neatly.
• Dried cranberries 1 1/2 cups: Use sweetened dried cranberries for balance. Brands vary in sweetness and chew, so taste them. If very tart, a tablespoon of honey mixed into the filling can balance the bite.
• Large flour tortillas 4: Choose burrito size tortillas about 10 to 12 inches across for ideal roll height. Fresh, pliable tortillas make rolling easier and prevent cracking at the edges.
• Fresh chives 1/3 cup chopped: Chives add a fresh mild onion note and bright green flecks for visual appeal. Use kitchen scissors to snip directly into a bowl for even pieces and a fast prep.

Instructions

Prepare the Cream Cheese Mixture: Start by placing 8 ounces of softened cream cheese into a medium mixing bowl. Beat until smooth with a spatula or hand mixer. Fold in 1 cup crumbled sheep's milk feta to build savory depth. The goal is a spreadable consistency that holds together but is soft enough to spread thinly on the tortillas. If the mixture feels dense refrigerate for 5 minutes, then rewhip briefly. Mix the Ingredients: Stir in 1 1/2 cups sweetened dried cranberries and 1/3 cup finely chopped fresh chives into the cheese base. Reserve a small handful of chives for garnish. Use a folding motion to keep some cranberry integrity so you have chew in each bite. Taste for balance and add a teaspoon of honey only if the filling needs a touch more sweetness. Spread and Roll: Lay a large flour tortilla on a work surface and spread a thin, even layer of the cream cheese mixture across the entire surface leaving a 1/2 inch edge to prevent overflow. Press firmly but gently to compact. Starting at one edge, roll tightly without squeezing out the filling. Repeat with remaining tortillas. Tightly rolled tortillas help produce tidy pinwheels. Chill and Slice: Wrap each roll snugly in plastic wrap and chill for at least 30 minutes to firm the filling. For neat slices use a sharp serrated knife and remove the wrap right before slicing. Cut each roll into 12 slices for bite sized rounds. Arrange on a platter and sprinkle with remaining chopped chives.

Storage Tips

To maintain texture place sliced roll ups in a single layer on a tray lined with parchment and cover loosely with plastic wrap to avoid sticking. For longer storage keep the rolls whole and wrapped airtight. Refrigerated whole rolls last up to 3 days. For freezing wrap each roll in two layers of plastic then in foil to prevent freezer burn. When ready to serve thaw in the refrigerator overnight before slicing. Reheat is not necessary. If the tortilla seems slightly dry, bring to room temperature for 15 minutes prior to serving.

Ingredient Substitutions

For a dairy free option use a plant based cream cheese and omit the feta or swap with a firm vegan ricotta alternative. To make gluten free choose large gluten free tortillas, keeping in mind many gluten free wraps are less pliable so warm them briefly to make rolling easier. If you prefer a less sweet cranberry choose unsweetened and mix in a tablespoon of maple syrup to taste. For a herbal twist replace chives with finely chopped dill or basil, noting each swap will nudge the flavor profile in a new direction.

Serving Suggestions

Arrange bite sized pinwheels on a long platter with sprigs of fresh herbs for color. They pair well with crisp pickles or cornichons to add acidity and cut through richness. For a holiday board serve alongside spiced nuts, charcuterie and slices of crisp apple or pear. The rolls also work as sandwich enhancers; tuck several slices into crostini or small slices of baguette for a pretty crostini display. Garnish with extra chopped chives or a drizzle of honey if desired.

Cultural Background

This style of filled and sliced wrap draws on classic finger food techniques popular across many cuisines. Rolled breads stuffed with cheese and fruit echoes Mediterranean uses of flatbreads and cheeses. The sweet and salty combination of cranberries and feta is an American holiday favorite, where dried fruits and rich cheeses have become part of seasonal entertaining. These roll ups combine that tradition with modern party food styling to create a festive nod to holiday flavors without heavy cooking.

Seasonal Adaptations

In winter emphasize warming spices by stirring in a pinch of cinnamon and a teaspoon of orange zest to the filling which complements cranberries beautifully. For spring or summer swap dried cranberries for fresh chopped strawberries or cherries and add lemon zest. For Thanksgiving use leftover roasted turkey shaved thin and spread a thin layer on the tortilla before rolling. Each season allows small adjustments that keep the base technique familiar while giving new flavor profiles.

Success Stories

I brought these to a neighborhood potluck and a friend asked if I could make trays for her holiday open house. Another time my niece used this recipe in a school bake sale and the tray sold out within 20 minutes. Readers tell me the recipe is forgiving and consistently looks elegant even when made in a hurry. Those quick wins are what make this dish a repeat holiday favorite for me.

Meal Prep Tips

Make the filling two days ahead and keep it refrigerated in an airtight container. Assemble the rolls the morning of your event for freshest tortillas or fully assemble and chill up to 24 hours ahead. Use a bench scraper to create clean slices and rinse the knife between cuts if the filling sticks. Store cut slices in a single layer separated by parchment if you need to stack them for transport. These tips save time and help preserve presentation quality during busy celebrations.

These Christmas Cranberry Roll Ups are a small, joyful food that brings color and flavor to any holiday table. They are simple to prepare, adaptable to tastes and always a welcome addition to gatherings. I hope you enjoy making them as much as my family and friends do and that they become a bright tradition in your own holiday celebrations.