This holiday finger food became a last-minute lifesaver the year I hosted a small family gathering and realized I had forgotten an appetizer. I wanted something that felt festive, required no oven space, and could be made mostly from pantry and fridge staples. The combination of sheep's milk feta and softened cream cheese with sweet dried cranberries struck the perfect high note of tang and sweetness. The contrast between the creamy filling and the tender flour tortilla makes each bite pleasantly balanced and easy to hold while you move from conversation to cookie exchange.

I discovered this combination when experimenting with leftover soft cheeses after a cheese board night. The addition of fresh chives brightened the whole mix and gave it a holiday-green pop that made the rolls look intentionally seasonal. These roll ups are special because they can be prepped ahead, sliced to bite-size pieces, and plated with minimal fuss. They have a lively texture profile: a smooth, slightly salty filling dotted with chewy cranberries, a tender wrap that holds everything together, and a fresh herb lift. Even guests who claim not to like cranberries have reached for second helpings.

Ingredients

• Crumbled feta cheese, 1 cup: Use sheep's milk feta for a fuller, creamier tang. Look for a Polish or Greek PDO-style feta in brine. Drain and crumble well so it folds smoothly into the base.
• Softened cream cheese, 8 ounces: Full-fat cream cheese softens easily at room temperature and gives structure to the filling. Let it sit out for about 30 minutes for easiest mixing.
• Dried cranberries, 1 1/2 cups: Sweetened varieties balance the salty feta. If yours are very dry, plump them briefly in warm water or a splash of orange juice and drain before adding.
• Large flour tortillas, 4 pieces: Choose soft, pliable tortillas that will roll without cracking. Look for 10 to 12 inch wraps for even distribution and easy slicing.
• Fresh chives, 1/3 cup chopped: Chives add a gentle onion note and festive green flecks. Snip with scissors over the bowl so they distribute evenly through the filling.

Instructions

Step 1: Prepare the Cream Cheese Mixture Remove the 8 ounces of cream cheese from the refrigerator and allow it to soften at room temperature for about 20 to 30 minutes. Transfer to a medium mixing bowl and use a fork or an electric hand mixer on low to beat it until smooth. The goal is a velvety base that will bind the other ingredients and spread easily across tortillas. If you overbeat, the texture can become too loose; stop when smooth with no lumps. Step 2: Mix the Ingredients Add the 1 cup of crumbled sheep's milk feta to the softened cream cheese and gently fold together. Stir in the 1 1/2 cups of dried cranberries and the 1/3 cup of chopped fresh chives until evenly distributed. Taste and adjust: if the filling needs brightness, add a teaspoon of lemon zest; if too tart, a teaspoon of honey will soften the edge. The mixture should be creamy with visible flecks of chive and cranberry. Step 3: Spread and Roll Lay one large flour tortilla flat on a clean surface. Using an offset spatula or the back of a spoon, spread a thin, even layer of the cheese mixture across the tortilla, leaving a 1/2 inch border at the far edge to prevent overflow when rolling. Roll the tortilla tightly from the near edge to form a compact cylinder. Repeat with the remaining tortillas. Tight rolling ensures clean slices and neat presentation. Step 4: Chill and Slice Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to firm up; for best slicing, chill one to two hours. When ready to serve, unwrap a roll and slice on the diagonal into 1 inch to 1 1/4 inch pieces using a very sharp knife. Wipe the knife clean between cuts to keep the edges neat. Arrange slices on a platter and garnish with extra chopped chives if desired.

Storage Tips

Store wrapped rolls in the refrigerator in an airtight container for two to three days. For best freshness, wrap each log tightly in plastic wrap then place them in a shallow airtight container to prevent absorption of other fridge odors. If you need to store longer, freeze the wrapped logs in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before slicing. To re-crisp the tortilla edge slightly for presentation, briefly warm slices in a 300 degrees Fahrenheit oven for three minutes on a lined tray, watching carefully so the filling does not soften too much.

Ingredient Substitutions

If sheep's milk feta is unavailable, opt for a higher quality Greek-style feta rather than a crumbly low-fat version; it will preserve flavor balance. To make the roll ups gluten-free, use large gluten-free wraps or soft corn tortillas if they are pliable. For a dairy-free version, swap cream cheese with a thick cashew-based spread and use a dairy-free feta alternative, though texture will be slightly different. For less sweetness, reduce cranberries to one cup and add two tablespoons of toasted chopped pecans for crunch.

Serving Suggestions

Arrange the slices on a wooden board alongside mixed olives, sliced apples, or thinly sliced prosciutto for a festive grazing board. Garnish with extra chive curls and a few whole dried cranberries for a bright red accent. These are excellent served with small picks for easy handling. Pair with a crisp white wine such as a Sauvignon Blanc or a fruity rosé, or offer sparkling water with citrus slices for nonalcoholic options.

Cultural Background

While not tied to a single traditional recipe, the idea of rolled flatbreads filled with cheese and fruit reflects a broader tradition of combining sweet and savory elements in holiday foods. Feta and fruit pairings appear in Mediterranean appetizers, where brined cheeses meet preserved fruits. The roll format here borrows from modern appetizer plating practices that emphasize handheld bites. Its a holiday-friendly adaptation that uses widely available ingredients and simple technique to achieve a festive look.

Seasonal Adaptations

In winter use tart dried cranberries or chopped dried cherries for a deeper red. For spring or summer gatherings, swap cranberries for finely diced fresh strawberries and reduce chives to parsley for a lighter herb note. At Thanksgiving or autumn gatherings, add a tablespoon of orange zest and a pinch of cinnamon to the filling for a cozy spice echo that pairs well with roasted nuts on the board.

Meal Prep Tips

Make the filling up to two days ahead and store it in an airtight container. Spread and roll the tortillas the night before, wrap them tightly, and refrigerate. Slice just before serving to keep edges neat. If transporting to a party, slice and lay the rounds in a single layer on a shallow tray lined with parchment, then cover with plastic wrap to prevent drying. Bring an extra jar of chives for a last-minute garnish.

These roll ups are a small, joyful combination of flavors and textures that are effortless yet feel celebratory. Make them your own by experimenting with different cheeses or fruits and enjoy sharing them with friends and family all season long.