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2-4 servings


0 hours 25 mins


0 hours 0 mins


0 hours 25 mins

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1 Tbsp. Red Onion, finely minced

1/4 Cup Lite feta cheese, crumbled

1 1/2 Tbsp. Lite mayonnaise

1 1/2 Tbsp. Fat free Greek Yogurt

1/4 Tsp. Lemon zest

1/2 Tsp. Lemon juice

1/4 Tsp. Fresh dill, finely chopped plus sprigs to garnish

Freshly ground black pepper

3/4 Cup Cooked chicken breast, finely chopped

1/4 Cup Red bell pepper, finely chopped

2 Tbsp. Celery, finely chopped

1 Large spinach tortilla

1 Large tomato tortilla

1 Cups Baby spinach


1. Mix the feta, mayo, yogurt, zest, lemon juice, dill and black pepper in a bowl. Add the chicken, bell pepper, celery and onion. Cover and chill until ready to assemble the wraps.

2. Spread half the mix on each of the tortillas. Top each with half the spinach leaves. Roll up tightly and cut each tortilla roll into one inch pieces. Place on a platter, cover with plastic wrap and chill for an hour.  Unwrap, garnish with dill sprigs and serve.

NOTE: This recipe was inspired by a great pinwheel I saw in All Recipes magazine.  I wanted to lighten this recipe up a bit so used low fat feta and mayo and substituted Fage fat free Greek yogurt (My brand of choice.) for the sour cream (A pretty standard substitution in my world.)

This is a really tasty rollup that is the perfect finger food for a buffet, brunch or light lunch.  I’d serve this with other finger food options when having friends over.  This year, it is on my Mother’s Day Finger Food only Lunch menu.  Be sure to try my Cheesy Veggie Crackers and Watermelon Agua Fresca… the perfect starter and drink recipesd to round out the buffet.

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