Greek Salad Pinwheels

(3)
3 reviews.
  • 25 min prep time
  • 2 hr 25 min total time
  • 7 ingredients
  • 48 servings

Ingredients

1
container (8 oz) garlic-and-herb whipped cream cheese
1
container (4 oz) crumbled feta cheese
1/3
cup finely chopped cucumber
6
Old El Paso™ flour tortillas for burritos, 8 inch (from 11.5-oz package)
1/3
cup pitted kalamata olives, coarsely chopped
3
small plum (Roma) tomatoes, chopped (about 1 1/2 cups)
3
cups fresh baby spinach leaves

Directions

  1. 1 In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
  2. 2 Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
  3. 3 Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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