Greek Salad Pinwheels

Greek Salad Pinwheels

Bite-size pinwheels are bursting with Mediterranean flavor. Making them in advance reduces last-minute prep.

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

48

pinwheels

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
  1. In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
  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. Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.
Makes 48 pinwheels
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Make pinwheels up to a day ahead of time and refrigerate.

Nutrition Information:

1 Serving (1 Pinwheel)
  • Calories 45
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 85mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.