Turkey-and-Spinach Pinwheels with Cranberry-Pecan Spread


1 (8-oz.) package reduced fat cream cheese, softened

1 cup sweetened dried cranberries, coarsely chopped

1/4 cup chopped toasted pecans

2 teaspoons honey

1 garlic clove, minced

1/2 teaspoon chopped fresh rosemary

1/4 teaspoon pepper

Salt to taste

8 (10-inch) flour tortillas

1 pound thinly sliced turkey

4 cups fresh baby spinach



Stir together cream cheese, cranberries, pecans, honey, minced garlic, rosemary, and pepper. Season with salt. Cover and chill up to 3 days. Spread 2 Tbsp. cream cheese mixture onto each tortilla, leaving a 1/2-inch border around edges. Divide turkey and spinach among tortillas. Roll up, and cut into 1 inch slices.

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