Greek Salad Pinwheels
These Greek Salad Pinwheels are a fresh, no-cook Mediterranean appetizer made with crisp vegetables, creamy feta, and a tangy cream cheese spread rolled into soft tortillas. Perfect for parties, meal prep, and quick entertaining, these easy Greek Salad Pinwheels are colorful, flavorful, and ready in minutes.
Ingredients
- For the Pinwheels:
- 4 large flour tortillas 10-inch burrito size
- 1 cup finely diced cucumber seeds removed
- 1 cup cherry tomatoes finely chopped and drained
- ½ cup finely chopped red onion
- ½ cup sliced black olives
- ¾ cup crumbled feta cheese
- For the Creamy Greek Spread:
- 8 oz cream cheese softened
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional:
- Light drizzle olive oil for garnish
- Extra oregano or feta for topping
Instructions
- Prep the Vegetables
- Finely dice cucumber and remove seeds.
- Chop tomatoes and place on paper towels for 10 minutes to remove excess moisture.
- Finely chop red onion and olives.
- Make the Spread
- In a mixing bowl, combine softened cream cheese, Greek yogurt, lemon juice, oregano, garlic powder, salt, and pepper.
- Mix until smooth and creamy.
- Combine Filling
- Gently fold in cucumber, tomatoes, red onion, olives, and feta.
- Stir until evenly combined. Ensure mixture is thick and not watery.
- Assemble
- Lay tortillas flat on a clean surface.
- Spread about ½ cup of filling evenly over each tortilla, leaving a ½-inch border around edges.
- Roll
- Roll each tortilla tightly from one end to the other.
- Wrap each roll in plastic wrap.
- Chill
- Refrigerate for at least 1 hour (2–3 hours preferred) to firm up.
- Slice & Serve
- Remove plastic wrap.
- Slice into 1-inch pinwheels using a sharp serrated knife.
- Wipe blade clean between cuts for neat slices.
- Garnish with olive oil drizzle, extra oregano, or feta if desired.
Notes
- Dice vegetables small to prevent tearing while rolling.
- Always drain tomatoes thoroughly to avoid soggy pinwheels.
- Do not overfill tortillas.
- Chill time is essential for clean slicing.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze (vegetables release water when thawed).