Cranberry Walnut Pinwheel Wraps

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Appetizers, Main Courses, Snacks
Cranberry walnut pinwheel wraps

A delicious, hearty wrap creation is cut into “pinwheels” for finger-foods so delicious, you’ll want to bring them to every get-together this season! Complete with goat cheese and walnuts, these Cranberry Walnut Pinwheel Wraps are a perfect go-to meal that can be whipped up in a pinch.

Grab a whole grain or spinach tortilla (grab two or three if you’re bringing these to a party!), goat cheese, nonfat cream cheese, fresh orange juice, craisins and walnuts.

To make the delicious, creamy spread that will act as the base to this wrap, mix together the goat cheese, cream cheese and orange juice. Stir in the craisins and walnuts.

Spread this delectable mixture on the tortilla wrap, leaving about an inch around the wrap. Roll the wrap tightly and refrigerate for at least half an hour to let the ingredients set. Once the wrap seems sturdy enough, cut into pieces to create the “pinwheels.”

Each tortilla wrap should yield about six pinwheels, and three pinwheels count as one serving—so it’s the perfect recipe to share with the family! Each serving clocks in at 246 calories and counts as one SmartCarb, one PowerFuel and one Extra on your Nutrisystem meal plan.

For another delicious recipe created with creamy goat cheese, check out these Herbed Goat Cheese Cucumber Cups or this Balsamic Beet and Goat Cheese Salad!

Want to lose weight enjoying bread, pasta, pizza and even ice cream? Get started with Nutrisystem today!

Servings: 2 (1 serving = 3 pinwheels)

Calories per Serving: 246

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra


  • 1 (8-inch) whole wheat tortilla (or a spinach tortilla for color)
  • 3 Tbsp. goat cheese
  • 1 Tbsp. nonfat cream cheese, room temperature
  • ¼ orange, juiced
  • ¼ cup craisins, chopped
  • 2 Tbsp. walnuts, chopped


  1. Mix together goat cheese, cream cheese and orange juice.
  2. Stir in craisins and walnuts
  3. Spread mixture onto tortilla, leaving about an inch all the way around.
  4. Roll tightly.
  5. Refrigerate for at least 30 minutes.
  6. Slice into 1-1 ½ inch thick pieces
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