1 package (8 ounces) cream cheese, softened
4 ounces crumbled goat cheese
2 tablespoons honey
1-1/2 cups dried cranberries, roughly chopped
1 tablespoon minced fresh rosemary leaves
2/3 cup finely chopped California walnuts
3 10-inch flour tortillas
Combine cream cheese, goat cheese and honey in a medium bowl; stir until smooth.
Stir in dried cranberries, fresh minced rosemary and walnuts until well combined.
Lay a flour tortilla out on a flat surface. Spread a third of the cream cheese mixture over the tortilla, leaving about 1/2 inch on one edge.
Gently roll the tortilla up as tightly as you can toward the empty edge of the tortilla.
Wrap tightly with plastic wrap and store in the refrigerator for at least one hour or up to 24 hours. Repeat with the other two tortillas.
Remove the rolled pinwheel log from the refrigerator. Using a sharp serrated knife, slice into 1-inch pinwheels and arrange on a serving plate.
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