Greek Wraps

4 Spinach Tortillas (the green ones)

1 4-6 Green Onions (tops only), or Chives

8 oz Reduced Fat Cream Cheese, softened

4 oz Feta Cheese, crumbled


Cup Kalamata Olives

4 oz Deli Turkey, thinly sliced

4 oz Fresh Baby Spinach Leaves, washed & dried


  1. Coarsely chop the green tops from 1 bunch of green onions in a food processor.

  2. Add softened cream cheese and process on high just until blended. 

  3. Spread cream cheese mixture over spinach tortillas.

  4. Sprinkle crumbled Feta cheese and chopped olives over cream cheese.

  5. Cover with a thin layer of sliced turkey, leaving about 1 inch of cream cheese mixture exposed at one end of tortillas to help seal them after rolling.

  6. Next, spread fresh spinach leaves over turkey.

  7. Roll tortillas snugly, trimming excess tortilla off the ends to make a neat roll. Wrap rolls in plastic and refrigerate. They store well in the refrigerator for a couple of days for a quick snack or appetizer when you need it.

  8. To serve, slice rolls into fourths, and then slice each fourth at a slight diagonal.