We doctor canned whole-cranberry sauce with warm winter spices, but you can substitute your favorite cranberry sauce (you’ll need ¼ cup for the pinwheels plus extra for serving). Any soft cheese, such as Camembert, can stand in for Brie, and you can swap the arugula for baby spinach.

Pro Tip: A small offset spatula, typically used for icing cakes, also is a smart tool to spread the soft cheese.

Prep time: 15 min (plus 2 hrs chilling) | Cook time: 1 min


1 (14-ounce) can whole cranberry sauce

1 teaspoon orange zest

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

6 ounces Brie cheese

2 Non-GMO Gluten Free Wraps, Cassava Flour

1 cup baby arugula

Combine first 4 ingredients in a small bowl.

Warm Brie in microwave 10-20 seconds to soften (or for 5 minutes in a 250° oven).


Place wraps on a flat work surface. Spread evenly with softened Brie. Spread each with about 2 tablespoons cranberry mixture. Top evenly with arugula. Roll tightly. Wrap tightly in plastic wrap. Refrigerate 2 hours and up to overnight. Cut each roll into 8 slices. Serve with extra cranberry mixture on the side for dipping.

Number of Servings: 16

Calories: 80 | Total fat: 3.5 grams | Total carbohydrates: 12 grams | Dietary fiber: 1 grams | Protein: 2 grams