These Mediterranean Pinwheels are vibrant, fresh, and full of Mediterranean flavors. I love how the creamy hummus pairs with crisp vegetables, salty feta, and aromatic herbs — all rolled into soft tortillas for a quick appetizer, lunch, or snack.
Why You’ll Love This Recipe
I enjoy making this recipe because it’s fast, colorful, and doesn’t require any cooking. The flavors are bright and balanced, and the pinwheels look impressive on a platter even though they take only minutes to prepare. They’re perfect when I need something easy but delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large flour tortillas (10-inch)
1/2 cup hummus (classic or roasted red pepper)
1/2 cup crumbled feta cheese
1/2 cup diced cucumber
1/2 cup chopped cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup finely diced red bell pepper
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
Salt and black pepper to taste
Directions
I spread the hummus evenly over each tortilla, covering it completely.
I sprinkle the feta, cucumber, tomatoes, olives, bell pepper, red onion, and parsley over the hummus.
I drizzle olive oil on top and season with oregano, salt, and pepper.
I roll each tortilla tightly into a log.
I chill the rolls for about 10 minutes to make slicing easier.
I slice them into 1-inch pinwheels using a sharp knife.
I place them on a serving plate and garnish with extra parsley if I want a nice touch of color.
Servings And Timing
Total time: about 15 minutes
Makes: 6–8 pinwheels per wrap (around 24–32 pinwheels total)
Variations
I sometimes use spinach or whole-wheat tortillas for extra flavor and color.
I replace hummus with a mixture of cream cheese and herbs when I want a creamier base.
I add spinach, sun-dried tomatoes, or roasted red peppers for extra layers of flavor.
For a vegan version, I use dairy-free feta and vegan hummus.
Storage/Reheating
I like to prepare the rolls ahead of time, wrap them tightly in plastic wrap, and refrigerate until I’m ready to slice and serve. This keeps them firm and fresh. If I have leftovers, I store them in an airtight container in the fridge and enjoy them within 24 hours since the tortillas can soften over time. These are best served chilled and do not need reheating.
FAQs
Can I make these the night before?
Yes, I often roll them the night before, refrigerate them, and slice them the next day.
How do I keep the tortillas from getting soggy?
I pat the vegetables dry before adding them so excess moisture doesn’t soak the tortillas.
Can I use gluten-free tortillas?
Yes, gluten-free tortillas work well as long as they are flexible enough to roll without cracking.
Can I add protein to these pinwheels?
I sometimes add thin slices of turkey or chicken for a more filling version.
Are these suitable for meal prep?
Yes, they hold up well for a day and make an easy grab-and-go lunch or snack.
Conclusion
I love making these Mediterranean Pinwheels because they’re fresh, simple, and always a crowd-pleaser. They take minimal time to prepare, offer plenty of flavor, and are versatile enough to customize however I like. Whether for a party tray or a quick lunch, they always hit the spot.
These Mediterranean Pinwheels are colorful, fresh tortilla roll-ups filled with hummus, feta, crisp veggies, and herbs. They make a quick, no-cook appetizer or lunch that’s packed with flavor and texture.
Ingredients
4 large flour tortillas (10-inch)
1/2 cup hummus (classic or roasted red pepper)
1/2 cup crumbled feta cheese
1/2 cup diced cucumber
1/2 cup chopped cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup finely diced red bell pepper
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Spread hummus evenly over each tortilla, covering the entire surface.
Sprinkle with feta, cucumber, tomatoes, olives, bell pepper, red onion, and parsley.
Drizzle with olive oil and season with oregano, salt, and pepper.
Roll each tortilla tightly and chill for 10 minutes.
Slice into 1-inch pinwheels and arrange on a platter.
Notes
Pat vegetables dry to prevent soggy tortillas.
Use spinach or whole-wheat tortillas for variation.
