Sometimes salad can be a finger food

We were feeding a crowd for a fundraiser last evening. On a campaign, budgets have to be tight so I wanted to put together a tasty snack with a few inexpensive ingredients.
I wanted finger food as this was an outdoor event which was designed to let people wander about and mingle with one another. A silent auction was one of the activities and it was much easier to write bids with finger food rather than with a plate, fork and knife.
But, I wanted a Greek Salad.
Of course, as you know, in a campaign one has to make some sacrifices.
But, no. One must really make compromises.
I need only make the salad into a finger food. It's not as difficult as you might imagine.
With tortillas in such  variety of flavors, it was no great leap to go from the salad bowl to a simple, portable wrap.
In addition to being easy to carry, these colorful wraps are so tasty.

Greek Salad Wraps

2 spinach tortillas
1/2 teaspoon of mayonaise
1 teaspoon of olive oil
1/4 teaspoon each of garlic powder and dill
8 Romaine lettuce  leaves
1 tomato, sliced thinly
2 tablespoons of feta cheese
1/4 of a red onion, sliced thinly
10 black olives,thinly sliced
Mix the olive oil and the mayo with the garlic powder and dill.
Spread the dressing on each of the tortillas. Top each with half the lettuce, half the tomato slices, half the feta, half the onion and half the olives.
Roll the tortillas with the toppings tightly.
Slice off each end of the rolls and cut them in half and in half again. You'll have 8 rolls.
This recipe is easily doubled or tripled.

Vegetarian.