Greek Salad Pinwheels

Ruth M. Moran

These Greek Salad Pinwheels are a fresh, easy, and protein-packed snack or lunch. Made with hummus, feta, spinach, tomato, and olives, they’re ready in just 10 minutes.

Perfect for meal prep or a quick bite, they’re fiber-rich, plant-based, and full of wholesome flavors.

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Prep Time 10

Cook Time 0

Total Time 10

Course Appetizer, Lunch, Snack

Cuisine Greek, Mediterranean

Servings 2

Equipment

1 Cutting board
1 knife
1 spatula or butter knife (for spreading hummus)
1 plate or tray
Plastic wrap (optional, for chilling)

Ingredients

2 large tortillas spinach or wheat
½ cup hummus any flavor
⅓ cup crumbled feta cheese
¼ cup chopped tomato
¼ cup chopped pitted kalamata olives
2 cups fresh baby spinach

Instructions

Prepare Your Workspace: Start by clearing a clean cutting board or countertop for assembling your pinwheels.
Make sure you have all your ingredients measured and ready: tortillas, hummus, crumbled feta, chopped tomato, chopped olives, and fresh baby spinach.
Having everything prepped will make the rolling process smooth and stress-free.
Lay Out the Tortillas: Place your tortillas flat on the cutting board, ensuring they are fully open and not folded.
If your tortillas feel stiff, you can gently warm them for 5-10 seconds in the microwave to make them more pliable.
This will help prevent cracking when you roll them later.
Spread the Hummus: Using a spatula or the back of a butter knife, scoop about ¼ cup of hummus onto each tortilla.
Spread it evenly across the surface, covering the tortilla from edge to edge.
Make sure the hummus layer is smooth and consistent, as this will help the toppings stick and add a creamy texture to each bite.
Add the Feta Cheese: Sprinkle 1/6 cup of crumbled feta over each hummus-covered tortilla.
Focus on distributing it evenly so that every bite will have that delicious, slightly salty, and tangy flavor that feta provides.
Take care not to overfill, as too much cheese can make rolling the tortillas more difficult.
Layer the Vegetables: Next, sprinkle the chopped tomatoes evenly over the feta, followed by the chopped kalamata olives.
Make sure each ingredient is spread across the tortilla to create a balanced mix of flavors and textures in every pinwheel.
Add the Fresh Spinach: Finally, top everything with fresh baby spinach.
Lay the leaves flat so they cover the surface evenly without piling too high.
The spinach adds a crisp, fresh crunch and a vibrant green color, making the pinwheels visually appealing and nutritious.
Press and Roll: Use your hands to gently press the fillings down, making the tortilla layer more compact.
Begin rolling the tortilla tightly from one edge, ensuring that the filling stays neatly inside.
Roll slowly and firmly, but not so tight that the tortilla tears.
Once rolled, place the seam side down on the cutting board to prevent it from unrolling.
Chill the Rolls: For best results, cover the rolled tortillas with plastic wrap or leave them uncovered in the fridge. Chill for at least 30 minutes, or up to 2 hours.
Chilling helps the pinwheels hold their shape, makes slicing cleaner, and allows the flavors to meld together beautifully.
Slice Into Pinwheels: Remove the chilled rolls from the fridge. Using a sharp knife, cut each roll into approximately 8 equal pieces.
Take your time slicing to ensure each pinwheel is uniform and the fillings stay intact. Clean the knife between cuts if needed for neat slices.
Arrange and Serve: Carefully arrange the pinwheels on a large serving plate.
Their vibrant colors and bite-sized shape make them perfect for parties, lunches, or quick snacks.
Serve immediately, or store them in an airtight container in the fridge for a convenient grab-and-go option.
Optional Enhancements: For added protein, consider mixing in chickpeas, cooked chicken, turkey, or tuna into the filling. For a vegan version, omit the feta.
You can also use gluten-free tortillas for a gluten-free twist.
Experimenting with these variations keeps the recipe versatile and suitable for all dietary preferences.

Notes

You can add ½ cup chickpeas, cooked chicken, turkey, tuna, or salmon for extra protein.
Make the recipe vegan by omitting feta and using a plant-based hummus.
For a gluten-free version, use gluten-free tortillas instead of wheat or spinach wraps.
Chill the pinwheels before slicing to make cutting cleaner and easier.
These pinwheels can be made ahead and stored in the fridge for up to 2 days.
Use fresh, firm vegetables for the best texture and flavor.