1Tablespoonjalapeño, seeded, finely diced(add more if you like heat)
2Tablespoonsfresh chives, chopped
Instructions
In a large bowl, add the cream cheese, cranberries, jalapeño and chives. Mix until well blended.
Place tortillas on a clean flat surface, divide the mixture in half – add half the mixture to a tortilla and spread evenly edge to edge. Repeat with the other tortilla.
ROLL, WRAP AND CHILL IN REFRIGERATOR
Roll tortillas tightly, cover in saran wrap individually, and place in fridge for 2–3 hours.
When ready, unwrap and using a serrated knife, cut each tortilla roll into 8–12 slices depending on desired size. *For clean cuts and pretty pinwheels, wipe off the knife between slices when needed.
Serve and enjoy!
Store in refrigerator.
Notes
Tips
This recipe is easy to adapt to your taste by adjusting the ingredients.
Spinach Herb Flour Tortillas Wraps and large plain flour tortillas work best. Spinach tortillas make a pretty appetizer for the holidays!
If you like more heat, add more jalapeño.
You can substitute chives with green onion.
For a large crowd, you may want to double the recipe.
Save time by making these a day ahead! Just cut right before you're ready to serve. Cutting too early may make your tortillas dry.