1 package of large spinach tortillas
Dried cranberries (about ¾ of a cup)
Pine Nuts (optional)
Cover the whole tortilla with cream cheese, making sure you get right to the edges.
Loosely sprinkle on the cranberries and pine nuts.
Roll the tortilla from the bottom (closest to you), making sure you roll them as tightly as possible
(squeeze with your fingers as you roll).
Cut them with a sharp knife in about ¾ to 1 inch slices. Keep knife clean as you cut.