Ingredients
2
oz. (1/2 cup) crumbled feta cheese
1/4
cup chopped pitted kalamata olives
1/4
cup light mayonnaise
2
tablespoons chopped fresh parsley
4
(7 or 8-inch) flour tortillas
8
leaves leaf lettuce
1/2
small zucchini, cut into julienne strips (2x1/8x1/8-inch)
1
large tomato, very thinly sliced
2
large pepperoncini chiles, drained, seeded, sliced
Preparation
In small bowl, combine all cheese spread ingredients; mix well.
Spread cheese spread evenly over each tortilla to within 1/2 inch of edges. Layer lettuce, zucchini, tomato and chiles over spread. Roll up each tortilla. Serve immediately.
