Mediterranean Pinwheels


Mediterranean Pinwheels

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Yield: 40 to 44 pieces depending on thickness of cut

Credit: Recipe courtesy of Chef Sabi Atteyih


2 lbs. oven-roasted Butternut squash
1/4 cup drained yogurt
1/2 tsp. salt
1 Tbsp. crushed garlic
1 lb. fire-roasted red peppers cut into strips
1/2 bunch parsley washed, dried and chopped
1/4 lb. Kalamata olives, pitted and cut
Four 12-inch, wheat wraps


Make a paste using squash, yogurt, garlic and salt. Spread paste on the wrap and layer the rest of the ingredients equally on all four wraps. Roll and refrigerate wraps for a few hours to firm up. Just before serving, cut on a diagonal into 1-inch slices and arrange like shingles on a serving plate.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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