Greek Salad Pinwheels

terribly addictive party food but it's reasonably healthy so that's ok. cooking time is chill time. edited due to reviews: they can get a bit overly wet, try making the salad a few hours to a day beforehand and then scooping out with a slotted spoon to leave the liquid behind. this also infuses the veggies like a marinade. they wont be terrible colourful unless you use a light-coloured vinegar and mix the dressing in right before serving. i like balsamic but i generally choose taste over appearances if i have to choose.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 24 appetizers

Ingredients

• 4  flour tortillas (or whole wheat, or corn, or flavored)

• for the dressing

• 2  tablespoons light cream cheese or 2  tablespoons light mayonnaise
• 3  tablespoons  balsamic vinegar
• 2  tablespoons olive oil
• 1  tablespoon  italian seasoning (or mix oregano, dill, garlic powder, and basil)

• for the filling

• 1⁄2 cup kalamata olive (pitted and minced)
• 3⁄4 cup feta cheese (finely crumbled)
• 1  large yellow bell pepper (finely chopped)
• 2  roma tomatoes (finely chopped)
• 1⁄3 cup  minced red onion
• 1  cucumber (finely chopped)

Directions

1. whisk dressing together, mix veggies in a large bowl and toss with dressing. you can cheat and chop the veggies in a food processor since they should be finely chopped anyways.
2. spread filling on tortillas, leave a 3/4 inch border. roll up tightly.
3. chill for at least an hour to let everything set.
4. slice into 1/2-1 inch disks, if falling apart you can hold them together with toothpicks. arrange nicely on a platter.