Greek Salad Pinwheels

By Booper-2

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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

Details

Servings 1
Cooking time 145mins
Adapted from tablespoon.com

Preparation

Step 1

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.