
Festive, creamy roll ups filled with tangy cranberries, tangy feta, and fresh chives. An easy make ahead appetizer for holiday gatherings.

This festive roll up has been a holiday standby in my kitchen for years and it arrives at every Christmas party I host. I first assembled this combination during a week when my pantry ran thin and I wanted something bright to cut through heavy winter flavors. The interplay of creamy softened cheese and sweet dried cranberries surprised everyone at the table. The texture is soft and silky from the cream cheese while crumbly feta gives a satisfying bite and a salty counterpoint that keeps each slice from feeling overly sweet.
I discovered the trick that makes these roll ups truly special the second season I prepared them. Using sheep's milk feta adds a tangy, slightly floral note that elevates the whole appetizer. Chives bring a fresh onion flavor that brightens the filling. They are easy to scale up for a crowd and they travel well when wrapped tightly and chilled. Every year guests ask for the recipe and children love the pinwheel shape. Keep a sharp knife and a cold cutting board nearby because a single clean slice turns a simple tortilla into a festive little bite that looks like a holiday ornament on the plate.
I recall one holiday where I made a double batch while juggling a roast and a gravy. The roll ups vanished before I finished basting the meat. A neighbor later told me the combination reminded him of a cheese plate in a more playful form. That reaction is exactly why I keep this recipe in constant rotation during the season.
My favorite aspect is the ease of presentation. Once chilled a single clean slice looks polished and festive. Friends have commented that these feel special but are far easier than assembling a full charcuterie board. The combination of textures is the signature element. When the chives are very fresh the aroma lifts the whole platter and invites conversation.
Store the wrapped logs in the refrigerator for up to three days. Use airtight containers or tightly wrapped plastic to prevent drying. If you need longer storage freezing is effective. Wrap each log in plastic wrap then a layer of foil and place in a freezer safe bag. Thaw overnight in the refrigerator before slicing. When reheating is desired place slices in a single layer on a baking sheet and warm in a forty minute low oven at 250 degrees Fahrenheit just to take the chill off. Avoid high heat which can melt the cheeses and make the texture runny.
If you prefer less salt try a cow's milk feta or a reduced sodium feta and adjust cranberries to taste. For dairy free adaptations use a cultured plant based cream cheese and a firm plant based cheese alternative for the feta. To reduce sweetness swap half the dried cranberries for finely chopped dried tart cherries. Use whole wheat or spinach wraps for added flavor and color. Note that substitutions will change texture so consider chilling time and how the filling binds when choosing alternatives.
Arrange slices on a large platter and garnish with a few whole chives or microgreens for contrast. Pair with crisp apple slices, thin cucumber ribbons or marcona almonds for crunch. A drizzle of honey over a few select pieces adds a glossy touch for a sweeter presentation. For holiday buffets place on tiered trays to create vertical interest. Serve with small cocktail picks to make them easy to grab without utensils.
During winter use dried cranberries and add a pinch of orange zest to the filling for citrus brightness. In spring swap cranberries for chopped roasted strawberries and add torn basil instead of chives. For autumn incorporate chopped roasted pears and a sprinkle of toasted pepitas. Small changes in fruit and herbs make this template adaptable to every season while preserving the same simple technique.
Make the filling one day in advance and refrigerate in a sealed container. Spread and roll on the day of serving to keep tortillas from becoming soggy. If preparing ahead wrap tightly and chill. When packing for transportation keep the cut slices cold by placing them on a shallow pan over ice inside a cooler. Use a very sharp knife and a chilled cutting board to keep clean edges when slicing at the venue.
One holiday when my in laws arrived early I cut the rolls into thicker slices and served them with sparkling wine. They commented the texture and balance of sweet and salty reminded them of a gourmet offering but without the fuss. A potluck host later told me these are their go to because they hold up on a table and guests appreciate that they are not overly rich. I have a photo from a New Year gathering where the platter sat untouched for only minutes before emptying which always makes me smile.
Simple to assemble, easy to scale and attractive on a platter. These roll ups invite improvisation while delivering consistent results. Make a batch, share with neighbors and watch them disappear.
Soften the cream cheese at room temperature for 30 minutes for easier mixing and a smoother texture.
Use a serrated or very sharp knife chilled under cold water and wiped dry for clean slices without tearing the tortilla.
Wrap each roll tightly in plastic wrap to preserve shape and prevent the edges from drying during chilling.
If you want thinner slices roll the tortilla as tightly as possible and chill longer so the filling firms up fully.
This nourishing savory christmas cranberry roll ups recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Savory Christmas Cranberry Roll Ups recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place eight ounces of cream cheese in a bowl and beat until fluffy and smooth. Room temperature cheese is easiest to work with and creates a spreadable base.
Fold in one cup crumbled feta, one and a half cups dried cranberries and one third cup chopped chives until evenly combined and spreadable.
Spread the cheese mixture evenly across each tortilla leaving a half inch border then roll tightly into a log to keep the mixture contained.
Wrap each roll in plastic wrap and refrigerate for at least one hour to firm the filling, which makes slicing cleaner and presentation neater.
Remove plastic wrap and slice each log into one third to one half inch rounds using a sharp serrated or chef knife. Arrange on a platter and serve chilled.
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