Place garlic and pine nuts in a food processor. Pulse a few times. Add basil, olive oil, and salt. Pulse a few more times to blend, then scrape down the sides and add yoghurt cheese. Continue processing until well combined.

On top of each tortilla, spread a small amount of the pesto. Cover each with 2 lettuce leaves and top with some ham, covering the whole tortilla. Spread an additional one-inch wide band of the pesto across the bottom third of the ham-covered tortilla. Top the pesto band with about 6 strips of red bell pepper, evenly covering the pesto all the way to the right and left edges of the tortilla. Roll up the tortilla into a firm roll and secure with toothpicks. Repeat with other tortillas. Slice into 1½-inch wide pinwheels to make about 8 pieces per roll.

Makes 48 appetizers.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 
 

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