Mediterranean Pinwheels

5 from 2 votes

Grab your favorite wrap and fill it with hummus, tzatziki, fresh greek veggies and some dill for extra freshness. Roll it up tightly, put your knife to work and you’ve got the cutest, most delicious, Mediterranean Pinwheels!

Prep Time10

Total Time10

Course: Appetizer, lunch, Snack

Cuisine: greek, Mediterranean

Servings:

Calories: 368kcal

Author: Courtney Paige

Equipment

Knife
Cutting Board
Rubber Spatula
measuring cups / spoons

Ingredients

1 wrap I used Ole Xtreme High Fiber Wraps
2 tbsp red peper hummus
2 tbsp Greek yogurt tzatziki
1 mini red bell pepper
4 cherry tomatoes
1 mini English cucumber
¼ cup chopped red onion
¼ cup feta cheese
½ tsp dried dill

Instructions

Lay a wrap or tortilla on a clean, flat cutting board. Then spread a thin layer of hummus all over the wrap.
Next, spread a layer of tzatziki on top of the hummus. Try to keep it really thin so the hummus pinwheels don’t get soggy overtime.
Slice the cucumber into thin strips, cut the red pepper horizontally into circular pieces, slice the tomatoes into thin rounds, and finely dice the red onion.
Then, arrange the vegetables in straight lines on the wrap. It will help to get a clean roll.
Sprinkle dried or fresh dill on the vegetables.
Use both hands and roll TIGHTLY. The veggies might try to escape - just use your fingers to tuck them back in as you roll.
Cut the roll up into 6 pinwheels (kind of like sushi) and place on a flat serving plate. You can also add it to a lunchbox for meal prep!
Pair it with some pretzels and apples, and enjoy!

Notes

The longer these are stored, the soggier they get. It will also depend on the type of wrap you use. I would not recommend making them more than 6 hours in advance.

To avoid soggy pinwheels, after you wash your produce make sure it’s completely dry before slicing and adding to your wrap. Also if there’s any excess moisture when you cut the veggies (from the cucumbers or tomato specifically) pat dry with a paper towel prior to pinwheel assembly.

Nutrition