Greek Salad Pinwheels
Bite-size pinwheels are bursting with Mediterranean flavor. Making them in advance reduces last-minute prep.
Ingredients
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1 container garlic-and-herb whipped cream cheese (8 ounces)
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1 container crumbled feta cheese (4 ounces)
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1/3 cup finely chopped cucumber
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6 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-ounce package)
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1/3 cup pitted kalamata olives, coarsely chopped
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3 small plum (Roma) tomatoes, chopped (about 1 1/2 cups)
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3 cups fresh baby spinach leaves
Directions
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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
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. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 0%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 0.
Percent Daily Values are based on a 2,000 calorie diet
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