Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. This helps it spread smoothly and prevents tearing the tortillas.

Make the spread. In a bowl, mix cream cheese with 1–2 tablespoons cranberry sauce and 1 teaspoon Dijon. Stir in a pinch of salt, black pepper, and a little orange zest if using. Taste and adjust.

Prep your fillings. Pat the turkey dry if it’s moist. Slice green onions, and chop nuts if using. Keep greens dry to avoid soggy spots.

Lay out a tortilla. Spread a thin, even layer of the cream cheese mixture across the entire surface, right to the edges. A thin layer helps everything stick and roll tightly.

Add turkey. Arrange turkey slices in a single layer, leaving a 1-inch border at the top edge to help seal the roll.

Layer the flavors. Dot with small spoonfuls of cranberry sauce (about 1–2 tablespoons total per tortilla). Sprinkle green onions, a few dried cranberries, and chopped nuts if using. Add a small handful of greens, keeping layers light.

Roll it up tightly. Start from the bottom edge and roll toward the top, pressing gently as you go. The cream cheese at the top edge will act as glue.

Chill before slicing. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes (up to 24 hours). Chilling firms everything so you get clean slices.

Slice and serve. Use a sharp, serrated knife to cut off the ends, then slice into 1-inch pinwheels. Wipe the knife between cuts for neat edges.

Garnish if you like. Arrange on a platter and sprinkle with a few extra green onions or orange zest for a fresh look.