In large bowl, combine all ingredients except tortillas until well mixed.

Lay a tortilla out on a plate and spread an even layer of the cranberry and cheese mixture all the way to the edges (about 2 to 3 tbsp).

Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used.

Pop into the fridge to chill for 2 hour.

Slice each rolled tortillas off the ends and set aside.

Garnish with remaining sliced green onions.

* - make sure your tortillas are at room temperature before you roll them so they are nice and flexible.

* -Smaller tortillas may be used, however you will need to adjust the amount of cranberry and cheese mixture you add to each tortilla.

* -If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.