Spinach, Blue Cheese, Pecan, & Cranberry Wraps

Take everything that makes a great autumn salad, tangy blue cheese, sweet-tart cranberries, toasted pecans, crisp apple, and fresh spinach, and roll it up into a tidy, no-cook wrap. It’s the kind of thing that works equally well as a quick lunch or, sliced into pinwheels, a party platter.

The base is a creamy spread: cream cheese loosened with a splash of buttermilk for tang and spreadability, seasoned with garlic and onion powder, then loaded with crumbled blue cheese, pecans, and cranberries.

Tart Granny Smith apple slices add a juicy crunch against the rich, funky cheese, while baby spinach keeps it fresh and green.

No cooking, no fuss, just spread, layer, and roll. Make them ahead, chill, and slice when you’re ready to serve.

Kitchen Tips

• Toast the pecans before chopping them in. A few minutes in a dry pan deepens their flavor and keeps them crunchy in the soft wrap.
• Slice the apple thinly and toss it with a little lemon juice to keep it from browning before you roll.
• Spread the cream cheese mixture all the way to the edges so the wraps seal and don’t unroll.
• For clean pinwheels, chill the rolled wraps before slicing with a sharp knife.

Variations

• Swap the blue cheese for goat cheese or feta if you want something milder.
• Use a spinach or whole-wheat tortilla, and add sliced turkey for a heartier wrap.