Anyone else going crazy during this quarantine or is it just me? Good news is that I’ll continue to bring you recipes to inspire you in the kitchen.
Today I’m coming to you with a deliciously easy recipe that’s straight out of my friend Rachel Mansfield’s new cookbook, Just the Good Stuff. Rachel and I have been following each other for years on Instagram, and so when she sent me a copy of her gorgeous new book filled with approachable recipes for a healthy lifestyle, I knew I had to share something delicious.
Even though her book has plenty of sweets, these simple greek salad pinwheels happened to be the recipe that caught my eye because I loved how they reminded me of Spring. I adjusted the recipe just a tiny bit and used spinach tortillas, plus a few different measurements–but other than that it’s basically the same as what you’ll find in her book.
Personally I think these pinwheels are the perfect appetizer to make if you’re entertaining (we’ll get there again one day, I promise) or if you just need an easy lunch or 3pm quarantine snack, ha!
Ingredients in greek salad pinwheels
These super easy greek pinwheels are made with just 6 ingredients that you might have in your kitchen right now! You can feel free to customize them and mix and match ingredients based on what you have. They’re ready in less than 10 minutes, nutritious, and a great way to enjoy a plant based meal. Here’s what you need:
- Large tortillas: feel free to use burrito-sized spinach or wheat tortillas to get plenty of pinwheels. You can also use gluten free or grain free tortillas if you prefer.
- Hummus: use any flavor you’d like! I always love a good garlic hummus, but something like roasted red pepper or even a zesty lemon hummus would be delicious in here.
- Feta: adds the perfect, delicious saltiness to the pinwheels
- Tomato: for bites of juicy freshness. Red bell pepper would also be delicious.
- Kalamata olives: these give the pinwheels that yummy Greek flavor!
- Spinach: pack in plenty of spinach for a boost of veggies and crunch.
These vegetarian greek salad pinwheels are great for customizing so feel free to mix in your fav veggies and try fun hummus flavors (omg the spicy avocado hummus from Hope Foods would be delish!). YUM.
How to make greek salad pinwheels
- Lay the tortillas out on a cutting board and spread hummus evenly over each one. Divide the feta, tomato, olives and spinach between the tortillas, covering the tortillas completely.
- Use your hand to flatten the fillings, then tightly roll up the tortillas. Place them seam-side down on the cutting board or on a plate.
- Chill the rolls in the fridge for 30 minutes or up to 2 hours (you can wrap them in plastic wrap or leave them uncovered).
- Remove the wraps from the fridge and cut each roll into about 8 pieces. Arrange the pinwheels on a large plate and serve.
How to store pinwheels
Store these vegetarian Greek salad pinwheels wrapped and covered in the fridge for up to 4-5 days. Feel free to make them 1 day ahead of time if you’re going to serve them as an appetizer – I would just recommend slicing them right before serving.
Customize these greek salad pinwheels
These easy greek pinwheels are great for making your own with what you have on-hand or accommodating dietary needs.
- Want some extra protein? Add chickpeas, tuna, salmon, turkey deli meat or cooked chicken!
- Make these dairy free & vegan by leaving off the feta.
- Easily make them gluten free by using gluten free wraps.
More savory snacks you’ll love
10-Minute Smoked Salmon Pinwheels
Pat’s 4-Ingredient Paleo Crackers
Homemade Tzatziki Sauce Recipe (yogurt cucumber sauce!)
Vegetarian Plantain & Black Bean Taco Cups
I hope you love these super simple greek salad pinwheels! If you make them be sure to leave a comment & rating so I know how you liked them and don’t forget to pick up a copy of Just the Good Stuff. xo!
Greek Salad Pinwheels
Ingredients
- 2 large tortillas (can do spinach or wheat!)
- ½ cup hummus of choice
- 1/3 cup crumbled feta
- 1/4 cup chopped tomato
- 1/4 cup chopped pitted kalamata olives
- 2 cups fresh baby spinach
Instructions
- Lay the tortillas out on a cutting board. Spread the hummus evenly over each one. Divide the feta, tomato, olives and spinach between the tortillas, covering the tortillas completely.
- Use your hand to flatten the fillings, then tightly roll up the tortillas. Place them seam-side down on the cutting board or on a plate.
- Chill the rolls in the fridge for 30 minutes or up to 2 hours (you can wrap them in plastic wrap or leave them uncovered).
- Remove the wraps from the fridge and cut each roll into about 8 pieces.
- Arrange the pinwheels on a large plate and serve.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
6 comments
Loved the wraps. I added fresh basil which made them even better!
That sounds amazing! Glad you enjoyed!
These are so easy and so good!! I used both spinach wraps and sun dried tomato wraps. These will for sure be on repeat in my home!
Yay!! So happy you loved them, Rebecca!
These look so delicious! Since my hubby despises olives, I will use Sun dried tomatoes and some diced cucumber instead of fresh tomato. Can’t wait to try them! Thank you!
yum yum