Pinwheels with Fruit and Nuts

Make this fast and festive tempting finger food one day before the party.

Makes 22 pinwheels

2 whole grain 12-inch tortillas or wraps*

8-ounce package reduced fat cream cheese, room temperature

1 cup finely chopped dried cranberries

1 cup finely chopped dried apricots

3/4 cup coarsely chopped roasted walnuts

2 tsp. cinnamon powder

2 tsp. finely grated orange zest

NOTE: if tortillas are smaller, use one or two more

Mix cranberries, apricots and nuts into a medium bowl. In a second bowl, thoroughly mix cheese, cinnamon and orange zest. Place each tortilla on parchment paper one inch on all sides larger than tortilla. Spread cream cheese mixture evenly all over tortillas. Evenly sprinkle cranberry mixture over cheese. Carefully roll tortillas tightly in one direction. Roll each filled tortilla in parchment paper, then twisting paper ends. Insert into plastic bag and tie to seal.

Chill for 2 to 24 hours. Before serving, trim the filled rolls’ edges with a serrated knife and cut into 3/4 inch-wide slices. Place flat-side down on serving dish.