Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh chives, minced
  • 1/2 tsp garlic powder
  • 1 pinch cracked black pepper
  • 1 cup dried cranberries, roughly chopped
  • 6 oz deli turkey breast, ultra-thinly sliced
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup toasted pecans, finely chopped
  • 4 large 10-inch flour tortillas

Instructions:

  1. Whip the softened cream cheese, crumbled feta, minced chives, garlic powder, and black pepper in a large bowl. Beat until the mixture is uniform and silky. Note: Softening the cheese to 65°F ensures it integrates without lumps.
  2. Place one flour tortilla flat on your work surface.
  3. Spread 3-4 tablespoons of the cream cheese mixture across the entire surface. Ensure the spread goes all the way to the edges. Note: The edges act as the glue that keeps the roll shut.
  4. Layer the ultra thin turkey slices over the bottom two thirds of the tortilla.
  5. Scatter the chopped cranberries, green onions, and toasted pecans evenly over the turkey.
  6. Roll the tortilla tightly, starting from the side with the turkey. Maintain firm pressure to eliminate air pockets.
  7. Wrap the log tightly in plastic wrap, twisting the ends like a candy wrapper to compress the cylinder.
  8. Refrigerate the wrapped logs for exactly 60 minutes. Wait until the log feels firm to the touch.
  9. Unwrap and use a serrated knife to slice into 1 inch thick rounds. Use a gentle sawing motion for a clean cut.
  10. Arrange on a platter and serve immediately while still chilled.