Every year, after the big Thanksgiving feast, I find myself staring at the same dilemma: a mountain of delicious leftover turkey and a house full of guests to feed. That’s how these Cranberry Turkey Tortilla Roll Ups were born; out of a need to create something new, exciting, and incredibly shareable from our holiday centerpiece. Forget the dry sandwich! I wanted to capture all the festive flavors of the season; the savory turkey, the creamy richness, and the sweet tart pop of cranberry; in one neat, dippable package. These roll ups are my secret weapon for effortless entertaining, transforming humble leftovers into a stunning, colorful appetizer that disappears from the platter in minutes. They’re proof that the best part of Thanksgiving can be the deliciously creative days that follow.
Flavor Profile: Imagine a creamy, savory spread loaded with tender, juicy bites of turkey and sharp, tangy white cheddar cheese. The star of the show is the sweet and tart dried cranberries, which are chopped and folded throughout, offering little bursts of festive flavor that cut through the richness. Fresh parsley adds a subtle, herby brightness. All of this is hugged by a soft flour tortilla. Each bite is a perfect, balanced harmony of creamy, savory, sweet, and tangy. The texture is a delightful mix: the smooth, creamy filling, the soft chew of the tortilla, and the tender turkey and chewy cranberries within. They’re satisfying, festive, and utterly addictive.
Expert Tips for Roll Up Success
- The Chill is Mandatory: This is the most important step for clean, perfect slices. You must chill the rolled tortillas for at least 4 hours, but overnight is ideal. This firms up the cream cheese filling, allowing you to slice through with a sharp knife without the filling squishing out or the tortilla tearing.
- Use a Serrated Knife: For the cleanest, most beautiful pinwheels, use a gentle sawing motion with a serrated bread knife. The tiny teeth grip the tortilla without pressing down and deforming the delicate roll. Wipe the blade clean between slices for a pristine presentation.
- Spread to the Edges (Almost): When spreading the filling, take it all the way to the edges on three sides, but leave a bare ½ inch border along the far edge. This clean edge will seal the roll neatly and prevent filling from oozing out when you roll it up.
- Roll Tight, But Not Too Tight: Roll the tortilla firmly enough to create a snug spiral without gaps, but be gentle to avoid pushing the filling out the ends. Using plastic wrap to help you roll can create even pressure and a perfect cylinder.
Make Ahead, Storage & Freezing
- Make Ahead: This is the ultimate make ahead appetizer! You can prepare the rolls, wrap them tightly in plastic wrap, and refrigerate them for up to 2 days before slicing and serving.
- Storage: Sliced roll ups will keep well in an airtight container in the refrigerator for up to 3 days. They are best served cold.
- Freezing: Yes, you can freeze these! Individually wrap the unsliced, plastic wrapped rolls in a layer of aluminum foil and place them in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before slicing. The texture of the tortilla may soften slightly, but the flavor will remain excellent.
Step by Step Instructions
1Prepare the Filling: In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a sturdy spatula to beat them together until completely smooth and lump free.
2Combine Remaining Ingredients: To the creamy base, add the diced cooked turkey, chopped dried cranberries, grated white cheddar cheese, minced fresh parsley, and a generous pinch of salt and pepper. Fold everything together with a spatula until evenly combined.
3Assemble the Rolls: Lay a burrito sized flour tortilla flat on a clean work surface. Spoon about 1/8 of the filling (roughly ¾ to 1 cup) onto the tortilla. Use an offset spatula or the back of a spoon to spread the mixture into an even layer, leaving a ½ inch border along the top edge.
4Roll Tightly: Starting from the bottom edge, tightly roll the tortilla up and away from you, keeping the filling tucked in as you go. When you reach the top, press gently to seal.
5Wrap and Chill: Individually wrap each rolled tortilla tightly in plastic wrap. Place all the wrapped rolls on a tray or plate and refrigerate for at least 4 hours, or preferably overnight.
6Slice and Serve: Just before serving, unwrap the rolls. Using a sharp serrated knife, trim off the uneven ends (chef’s snack!). Then, slice each roll into ½ inch to 1 inch thick pinwheels. Arrange them on a serving platter.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: Use your favorite brand of gluten free tortillas or wraps.
- Lighter Version: Use Neufchâtel (⅓ less fat) cream cheese, light sour cream, and reduced fat cheddar cheese.
- Dairy Free: Use vegan cream cheese, a vegan sour cream alternative, and your favorite dairy free shredded cheddar.
- Common Substitutes: Turkey: Cooked chicken, ham, or even finely chopped cooked bacon are excellent alternatives. Dried Cranberries: Chopped dried cherries, apricots, or even a tablespoon of orange zest can provide a different sweet tart note. White Cheddar: Sharp yellow cheddar, Monterey Jack, or pepper jack cheese (for a kick) work perfectly. Parsley: Fresh chives, dill, or a teaspoon of dried Italian seasoning can be used.
Serving Suggestions
These roll ups are designed to be the star of your appetizer spread.
- Platter Presentation: Arrange the pinwheels on a large platter or a wooden board. For a festive touch, garnish the platter with extra whole cranberries, sprigs of fresh rosemary, and lemon wedges.
- Dipping Sauces: Serve with small bowls of dipping sauces on the side. Cranberry sauce, whole grain mustard, a honey mustard dip, or a savory yogurt dip all complement the flavors beautifully.
- Beverage Pairing: These pair wonderfully with a dry Rosé, a crisp Sauvignon Blanc, or a light Pinot Noir. For a non alcoholic option, sparkling apple cider, cranberry spritzers, or a festive punch are perfect.
Frequently Asked Questions (FAQ)
- Can I use leftover Thanksgiving turkey gravy in the filling?
I don’t recommend adding loose gravy, as it will make the filling too wet and difficult to slice. However, you can add a tablespoon or two of turkey gravy powder to the cream cheese mixture for an extra boost of savory flavor. - My tortillas are cracking when I roll them. What can I do?
Very dry, cold tortillas can crack. Briefly warm them for 10-15 seconds in the microwave (stacked between damp paper towels) to make them more pliable and easier to roll without breaking. - How far in advance can I slice them?
You can slice them 2-3 hours before your event. Keep the pinwheels arranged on a platter, cover tightly with plastic wrap, and refrigerate until ready to serve. - What can I do with the end pieces?
The uneven ends where the filling doesn’t go all the way through are the cook’s treat! Enjoy them as a snack, or chop them up and mix into a green salad for a delicious lunch.
Recommended Equipment
- Large Mixing Bowl
- Hand Mixer or Sturdy Silicone Spatula
- Offset Spatula (for easy spreading)
- Serrated Bread Knife
- Cutting Board
- Plastic Wrap
Cranberry Turkey Tortilla Roll Ups
Ingredients
- 1 package 16 oz cream cheese, softened to room temperature
- 1 ½ cups sour cream
- 3 cups cooked turkey finely diced
- 3 cups white cheddar cheese grated
- 1 ½ cups dried cranberries chopped
- 2 tablespoons fresh parsley minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 large burrito size flour tortillas 10 inch
Instructions
- In a large bowl, beat the softened cream cheese and sour cream together until smooth.
- Add the diced turkey, grated cheddar, chopped cranberries, parsley, salt, and pepper. Fold until well combined.
- Lay a tortilla flat. Spread about ¾ to 1 cup of the filling evenly over the tortilla, leaving a ½ inch border at the top.
- Roll the tortilla up tightly from the bottom. Wrap snugly in plastic wrap.
- Repeat with remaining tortillas and filling.
- Refrigerate wrapped rolls for at least 4 hours, or overnight, until very firm.
- Unwrap and use a serrated knife to trim the ends, then slice each roll into ½ inch thick pinwheels. Serve cold.
