Perfect fit for a creative twist on an appetizer that is found at many parties. A good way to get whole grains into the beginning of a meal.
Toast lightly in a nonstick skillet the bulgur wheat over medium heat (stirring constantly until golden brown). Pour bulgur wheat in to hot chicken broth (slowly), stir only once; cover - bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente. Remove cover and let cool.
Combine olive oil, lemon juice, salt and pepper and chopped chives in a small bowl and mix. Add to bulgur wheat and mix.
Lay tortillas on a work surface and spread a thin layer of the hummus mixture over each tortilla. Down the center of each tortilla, spread evenly bulgur wheat, zucchini, cucumber, pepper and chives; sprinkle feta cheese and top with spinach, dividing evenly among all tortillas. Roll up tightly into a log; spread edges of tortilla lightly with yogurt. Wrap with plastic wrap and twist ends to secure.
Refrigerate for a couple of hours until firm; unwrap the log and slice it into 1-1/2 inch rounds.
Serve as a finger food for appetizers.