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Greek Pinwheels

Yield: 24 pinwheels
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Prep Time20 minutes
Refrigerate Time30 minutes
Total Time50 minutes

Ingredients

  • 4 Mission Carb Balance tortillas
  • 5 oz. reduced-fat feta cheese
  • 5 tablespoons fat-free sour cream
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • Pinch of oregano
  • Pinch of black pepper
  • 1/2 cup shredded lettuce
  • 1/2 English cucumber, seeds removed and chopped
  • 1 Roma tomato, seeds removed and chopped
  • 2 tablespoons chopped red onion
  • 1 tablespoon chopped olives

Instructions

  • Add the reduced-fat feta cheese, fat-free sour cream, lemon juice, garlic, oregano, and black pepper to a food processor.
  • To a medium mixing bowl add the tomatoes, cucumber, red onion, lettuce, and olives. Stir together.
  • Lay out a tortilla and add 1/4 of the whipped feta. Spread out 1/4 of the veggie mixture, making sure to leave a 1/2 inch border around the tortilla.
  • Roll up the tortilla and wrap in plastic wrap. Repeat with the remaining ingredients.
  • Chill all four wraps for 30 minutes before cutting them.
  • Cut the ends of the pinwheels off, then cut the rest of the tortilla into 6 pieces.