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Greek Salad Pinwheels
Serves 16 |
Great as an appetizer or wholesome snack.
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Ingredients:
| 8 oz Feta cheese |
| 2 teaspoons red wine vinegar |
| 1/2 cup plain Greek yogurt |
| 2 cloves garlic, minced |
| 1/4 teaspoon dried oregano |
| Ground black pepper, to taste |
| Salt, to taste |
| 3 Roma tomatoes, seeded and diced |
| 1/2 cup diced pitted kalamata olives |
| 1/4 red onion, finely minced |
| 3/4 cup finely diced cucumber |
| 1 tablespoon fresh minced parsley |
| 4 spinach tortillas, 12-inch, warmed |
Directions:
- Pour the Feta, red wine vinegar, Greek yogurt, garlic, oregano, and black pepper in a food processor. Pulse until creamy and well combined. Set aside.
- Add the tomatoes, olives, red onion, cucumber, and parsley in a mixing bowl. Toss together. Set aside.
- Lay flat each tortilla. Place an equal amount of the Feta mixture in the center of each tortilla and spread it out a little. Then spoon an equal amount of the tomato mixture across the Feta mixture tortilla. Roll the tortillas up and transfer to the refrigerator to chill for 30 minutes or overnight.
- When ready to serve, slice each wrap into four pieces and secure with toothpicks. Enjoy!
| Main Ingredient: | Cheese, Tomato, Tortilla |
| Course: | Side |
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