Greek Salad Pinwheels (Print Version)
Flavorful tortilla wraps filled with creamy feta mixture and fresh Mediterranean vegetables for an easy appetizer.
# Ingredients:
→ Cheese Mixture
01 -
8 ounces Feta cheese
02 -
1/2 cup plain Greek yogurt
03 -
2 teaspoons red wine vinegar
04 -
2 cloves garlic, minced
05 -
1/8 teaspoon freshly cracked black pepper
06 -
1/4 teaspoon dried oregano
→ Vegetable Filling
07 -
3/4 cup finely diced cucumber
08 -
1/2 cup diced pitted kalamata olives
09 -
1/4 cup finely minced red onion
10 -
1 tablespoon fresh minced parsley
11 -
3 roma tomatoes, seeded and diced
→ Wraps
12 -
4 spinach tortillas (12 inch size)
# Steps:
01 -
In a food processor or blender, combine Feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano until well mixed and creamy.
02 -
In a medium sized bowl, combine cucumber, tomatoes, olives, onion and parsley. Season with a pinch of salt and pepper. Set aside.
03 -
Warm tortillas slightly in the microwave, just enough to make them pliable (about 15-20 seconds). Lay one tortilla on a flat surface and spread ¼ of the feta mixture evenly on the tortilla, leaving about ⅓ of an inch around the edges. Scoop ¼ of the cucumber mixture onto the tortilla and spread evenly.
04 -
Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, then refrigerate logs for at least 30 minutes or up to overnight.
05 -
When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
06 -
Arrange on a serving platter and garnish with fresh parsley, if desired.
# Notes:
01 -
These pinwheels can be prepared up to 24 hours in advance for easy entertaining.
02 -
For best results, slice just before serving to maintain freshness.