Ingredients
Scale
- 1 large English cucumber
- 8 ounces cream cheese, softened
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large flour tortillas (8–10 inch diameter)
Instructions
- Step 1: Prepare the cucumber. Wash the English cucumber and trim off the ends. Using a mandoline slicer or a very sharp knife, slice the cucumber lengthwise into very thin ribbons (about 1/16 to 1/8 inch thick). Lay the cucumber slices on paper towels and gently blot to remove excess moisture.
- Step 2: Prepare the cream cheese filling. In a medium bowl, combine the softened cream cheese, finely chopped fresh dill, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Step 3: Assemble the pinwheels. Lay one large flour tortilla flat on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border (about 1/2 inch) around the edges.
- Step 4: Layer the cucumber and roll. Arrange the thin cucumber ribbons in a single layer over the cream cheese spread, slightly overlapping them if necessary. Starting from one edge, carefully and tightly roll the tortilla into a log. Repeat with the remaining tortillas and filling.
- Step 5: Chill and slice. Wrap each rolled tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the filling to firm up and make slicing easier. Once chilled, unwrap the logs and slice each into 1/2 to 3/4-inch thick pinwheels. Arrange on a platter and serve immediately.
Notes
- Store any leftover pinwheels in an airtight container in the refrigerator for up to 2 days; for the freshest taste and texture, enjoy them within 24 hours to prevent the cucumber from releasing too much moisture.
- These delightful pinwheels are designed to be enjoyed chilled, so there's absolutely no need to reheat them; simply pull them from the fridge and serve directly for a refreshing bite.
- These vibrant pinwheels make a wonderful addition to a brunch spread, a light and elegant appetizer for a garden party, or even a sophisticated snack alongside a crisp glass of lemonade or white grape juice with vinegar.
- For perfectly firm and delicious pinwheels, really take your time blotting the cucumber ribbons after slicing; removing that excess moisture is a small step that makes a big difference in preventing a soggy final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pinwheels
- Calories: 85
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 3g