Ingredients:

  • 8 oz light cream cheese, softened
  • 1/2 cup plain non-fat Greek yogurt, strained
  • 1 tbsp raw honey
  • 1 tsp fresh orange zest
  • 1 cup dried cranberries
  • 1/2 cup toasted pecans, finely chopped
  • 1/2 cup green onions, thinly sliced
  • 1/4 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 4 large 10-inch whole wheat tortillas

Instructions:

  1. In a large mixing bowl, beat the softened light cream cheese and Greek yogurt together using a silicone spatula or hand mixer until the mixture is smooth and aerated.
  2. Fold in the raw honey, fresh orange zest, sea salt, and cracked black pepper until fully incorporated.
  3. Stir in the dried cranberries, chopped toasted pecans, and sliced green onions until the colors are evenly distributed throughout the base.
  4. Lay the four tortillas flat on a clean surface. Using an offset spatula, spread approximately 1/4 of the mixture over each tortilla, leaving a 1/2-inch border at the top edge.
  5. Roll each tortilla tightly starting from the bottom. Wrap each log firmly in plastic wrap to maintain its shape.
  6. Chill the wrapped rolls in the refrigerator for at least 2 hours to allow the filling to set and the tortilla to hydrate.
  7. Remove plastic wrap and use a sharp serrated knife to slice each log into 1-inch thick pinwheels. Serve chilled.