Greek Salad Pinwheels are full of feta cheese, cucumbers, pepperoncini peppers, olives, and tomatoes wrapped up in spinach tortillas. With a cool and creamy veggie-loaded filling, they make a great summer party food or light lunch.

 
These vegetarian pinwheels have so much flavor.
The creamy base is a mixture of cream cheese and Greek yogurt and it is flavored with a little pepperoncini juice.
I loooove Greek food. Olives, feta cheese, pepperoncini peppers, oregano. They are all so good.

 

Greek Salad Pinwheels Recipe Tips:
This recipe is totally customizable. Leave the olives out if you don’t like them. Add some diced, cooked chicken for a little protein. Some chopped fresh baby spinach is another good addition.
Use gluten-free tortillas to make this recipe gluten-free. Remove the seeds from the cucumbers and tomatoes. They add too much liquid and have no flavor. I also like to spread the chopped cucumbers and tomatoes out on paper towels for a few minutes to get rid of excess liquid.
Refrigerate for at least 1 hour before slicing to firm them up.
A sharp, serrated knife is best for getting nice, clean slices.
Can be made 1 day in advance, but the tortillas start to get a little soggy tasting after about 24 hours.

Try These Other Pinwheel Recipes:

Tuscan Chicken Pinwheels
Spicy Italian Pinwheels
Ham and Pimento Cheese Pinwheels
Chicken, Bacon, and Cheddar Pinwheels
Chicken Cranberry Pinwheels

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Greek Salad Pinwheels

Greek Salad Pinwhee...