Featured in: "Firefly Season"
If using turkey, cut into smaller slices for easier arranging; set aside. In a bowl, blend the cream cheese with the dried cranberries, walnuts and green onions. Divide the cream-cheese mixture among the tortillas, and spread it to near the edges. Arrange the turkey slices on top, if using. Roll up the tortillas, and wrap each in plastic wrap and chill for at least an hour. Cut each into slices before serving. Makes 3-4 dozen appetizers, depending on how thick you slice them.
4 spinach-herb flour tortillas
2, 7.5-oz. tubs of garlic-herb spreadable cream cheese (for less-intense flavor, swap a plain block of cream cheese for one of these)
3/4 c. dried cranberries, chopped fine
3/4 c. walnuts, chopped fine
6 green onion tops, chopped fine
12 sandwich-sized slices roasted turkey (optional)
These appetizers never go out of style … because no one can eat just one! And while filling them with ham, spicy seasonings and chopped veggies is always a safe way to go, this version offers an inspired combination of flavors perfect for the holidays. You can make them as shown, or add in some sliced roasted turkey to give them a little more staying power. As always, change up the ingredients to suit your tastes.