# What You'll Need:
→ Cream Cheese Filling
01 - 8 oz cream cheese, softened
02 - 1/3 cup sour cream
03 - 1 tablespoon honey
→ Mix-Ins
04 - 3/4 cup dried cranberries, roughly chopped
05 - 1/3 cup fresh jalapeño, finely diced, seeds removed for less heat
06 - 1/3 cup green onions, thinly sliced
07 - 1/2 cup shredded sharp cheddar cheese
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Assembly
10 - 4 large flour tortillas (10-inch diameter)
# Steps to Follow:
01 - In a medium mixing bowl, beat cream cheese, sour cream, and honey together using a hand mixer or spatula until smooth and creamy.
02 - Fold in chopped dried cranberries, finely diced jalapeños, sliced green onions, shredded cheddar cheese, salt, and black pepper until distributed evenly.
03 - Lay the flour tortillas on a cutting board and evenly spread the cream cheese mixture over each, leaving a 1/2-inch border around the edges.
04 - Roll each tortilla tightly into a log to ensure the filling is evenly enclosed.
05 - Wrap each tortilla roll securely with plastic wrap and refrigerate for at least 1 hour to allow the filling to firm.
06 - Unwrap the chilled rolls, slice into 1-inch pieces with a sharp knife, and arrange pinwheels on a serving platter.
