Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 tsp dried chives
  • 0.25 tsp garlic powder
  • 1 pinch black pepper
  • 0.5 cup whole berry cranberry sauce
  • 0.5 lb deli turkey breast, ultra-thinly sliced
  • 2 cups fresh baby spinach, stems removed
  • 0.25 cup dried cranberries, roughly chopped
  • 0.25 cup chopped pecans
  • 4 large 10-inch flour tortillas

Instructions:

  1. In a small bowl, whip the softened cream cheese with dried chives, garlic powder, and black pepper until the texture is velvety and spreadable.
  2. Lay the flour tortillas on a flat surface. Use an offset spatula to spread a thin, even layer of the cream cheese mixture across the entire surface of each tortilla, reaching all the way to the edges to create a moisture barrier.
  3. Dollop 0.5 cup of whole berry cranberry sauce over the turkey.
  4. Layer the baby spinach leaves in a single flat layer over the cream cheese. Shingle the turkey slices over the spinach to provide structural friction.
  5. Evenly sprinkle the chopped dried cranberries and chopped pecans over the turkey layer.
  6. Starting from the edge closest to you, roll each tortilla as tightly as possible. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour to set the shape.
  7. Remove from plastic wrap and use a serrated knife to slice each log into 1-inch rounds. Serve immediately.