Tortilla Appetizers

Crispy baked tortilla topped with creamy avocado, whipped feta, and nutty za'atar.

Updated Nov 03, 2025, Published Apr 17, 2024

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Everyone will love these beautiful baked Tortilla Appetizers. They feature crispy tortillas, creamy avocado, salty feta, and a hint of lemony za’atar.

Seven small, flower-shaped bites on a wooden board, made with overlapping potato chips, avocado slices, a dollop of white sauce in the center, and garnished with green herbs—perfect for health-focused food recipes.

They make the perfect go-to game day or dinner-party appetizer. Even the kids will be thrilled if you serve them as an after-school snack!

A hand holds a flower-shaped bite made of baked tortilla, sliced avocado, and a dollop of whipped feta.

This baked tortilla recipe is a fun and easy alternative to pinwheels or tortilla roll-ups. The best part is that you can customize them in so many ways. You can even enjoy the baked tortilla flowers on their own with salsa, as an alternative to regular tortilla chips.

Recipe Tip

Use plain flour, corn, gluten-free, or even flavored tortillas!

Ingredients for Tortilla Appetizers

Please be sure to scroll down to the recipe card for the complete details!

Tortillas: I use plain white flour tortillas.
Olive oil: To crisp up the tortillas during baking.
Feta: I prefer a block of feta for the creamiest taste.
Garlic: I add a small clove. Adjust to taste and omit if you want.
Greek yogurt: I use 10% fat yogurt, but use what you have to hand.
Avocado: You’ll need a ripe, firm avocado, so the slices don’t smush.
Fresh basil: To garnish. Opt for similar-sized leaves.
Seasoning: Sea salt, black pepper, and za’atar.

How to Make Tortilla Appetizers

Prepare the tortilla shells: Preheat the oven to 175°C / 350° F (grill setting). Shape the tortilla flowers. Stick them in a muffin tin, brush with olive oil, and bake for 2-3 minutes until golden.
Prepare the whipped feta: Mix feta, Greek yogurt, and garlic in a mini food processor until smooth. Season to taste.
Prepare the avocado: Slice the avocado thinly and arrange it so that the slices overlap along the edge of the tortilla shell.
Final details: Spoon whipped feta into the center of the appetizers, top with za’atar and basil.

A hand brushes olive oil onto flower-shaped tortillas placed in a muffin tin.

A close-up view of thick, creamy whipped feta being blended in a food processor.

Possible Variations

Tortilla: Use any type you prefer, whether it’s gluten-free, whole-wheat, flavored, corn, etc.
Feta: Swap for goat cheese, blue cheese, or any creamy cheese you like. Or drop the cheese and use hummus or pesto.
Greek yogurt: Or sour cream.
Basil: Try mint, finely chopped green onions, cilantro, or dill.
Avocado: Mango, radish, cucumber, peppers, or cherry tomatoes.
Add-ins: Add red pepper flakes, sriracha, chili oil, pesto, pickled onion, caramelized onion, lemon zest, crunchy bacon, or sprinkle with roasted nuts.

How to Store Leftovers

You can store unused shells in an airtight container for up to 5 days. If you have leftover filled appetizers, cover them with plastic wrap and keep them in an airtight container in the refrigerator. They will become soggy with time, so they are best on the same day.

FAQs

Can I make the appetizers in advance?

You can prepare the tortilla shells and whipped feta 1 day in advance. Store the shells at room temperature and the dip in the fridge. Wait to slice the avocado and fill the shells 1-2 hours before serving.

I’m having trouble shaping the avocado. How else can I serve them?

Dice it to top onto the whipped feta, or smash it to make a quick guacamole.

I don’t have za’atar. What can I sprinkle on top instead?

Use bagel seasoning, chopped fresh herbs, green onion, or sesame seeds.

I have some shells leftover. What else can I fill them with?

Try ham and cheese using grated cheddar or mozzarella. Or fill them with my tuna dip, hot smoked salmon dip, or chicken dip. Even guacamole and sour cream would be delicious.