Greek Salad Pinwheels

250 g Feta cheese
½ cup plain Greek yoghurt
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 cloves garlic, minced
⅛ tsp freshly cracked black pepper
¼ tsp dried oregano
¾ cup finely diced cucumber
½ cup diced pitted kalamata olives
¼ finely minced red onion
1 tbsp fresh minced parsley
SIDS SALT & PEPPER to taste
3 tomatoes seeded & diced
4 spinach tortillas

In a food processor or blender, combine Feta cheese, Greek yoghurt, SIDS LOW SUGAR RASPBERRY VINEGAR, minced garlic, black pepper and oregano well mixed and creamy.
In a medium sized bowl, combine cucumber, tomatoes, olives, onion and parsley. Season with a pinch of SIDS SALT & PEPPER to taste. Set aside.
Warm tortillas slightly in the microwave, just enough to make them pliable. (about 15-20 seconds) Lay one tortilla on a flat surface and spread ¼ of the feta mixture evenly on the tortilla, leaving about ⅓ around the edges. Scoop ¼ of the cucumber mixture onto the tortilla and spread evenly.
Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, then refrigerate logs for at least 30 minutes or overnight.
When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
Arrange on a serving platter and garnish with fresh parsley, if desired.