Mediterranean Roll-Ups With Feta-Kalamata Spread

Makes 2 sandwiches (2 servings)

To speed preparation, use packaged shredded broccoli-coleslaw mix (which usually also contains some julienned carrots and shredded red cabbage) that is available in the supermarket produce department. The vegetables are left raw and crunchy, making this a refreshing choice for a hot summer day. It's just fine to use plain floured tortillas but try using colorful tomato-flavored tortillas when they are available. You can prepare the roll-ups in advance to serve as a light lunch or as an appetizer for carefree entertaining. Or, how about having these on hand for a snack while waiting for the Halloween trick-or-treaters to arrive.

For the spread

¼ cup cream cheese
¼ cup crumbled feta cheese
4 Kalamata olives, finely chopped (about 1 tablespoon) (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano
1 clove garlic, minced

For the bread

Two 7-inch flour tortillas

For the filling

1 ½ cups broccoli-coleslaw mix
1 plum tomato, cut into 1/8-inch-thick slices
Dash of freshly ground pepper

To make the spread, combine all of the ingredients in a small bowl.

To assemble each roll-up, spread a tortilla to the edges with half of the feta-Kalamata mixture. Top with the broccoli-coleslaw mix and a horizontal row of tomato slices. Sprinkle with pepper. Roll up firmly; wrap in plastic wrap and refrigerate for at least 15 minutes.

To serve, unwrap the roll and trim to even the ends. For sandwiches, diagonally slice each roll-up into 3 sections. For appetizer servings, slice each roll-up into 6 sections.

Advance preparation

This spread will keep for up to 2 days in a covered container in the refrigerator. The plastic-wrapped roll-ups can be refrigerated for up to 4 hours before serving.