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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
4 flour tortillas (or whole wheat, or corn, or flavored) |
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) |
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.
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