Ingredients:

  • 8 oz cream cheese, softened
  • 3 tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 large flour tortillas
  • 1 large English cucumber, thinly sliced
  • 1 tbsp olive oil

Instructions:

  1. Slice the English cucumber into thin, consistent rounds using a mandoline or sharp chef's knife.
  2. Lay cucumber slices on paper towels and press firmly with another towel to remove excess surface moisture.
  3. In a small mixing bowl, beat softened cream cheese with chopped fresh dill, lemon juice, garlic powder, salt, and pepper until velvety.
  4. Lightly brush tortillas with olive oil if they feel dry to prevent cracking.
  5. Spread a generous, even layer of the seasoned cream cheese over the entire surface of each tortilla.
  6. Layer the dried cucumber slices evenly over the cream cheese spread.
  7. Roll the tortillas tightly into logs and secure them by wrapping in plastic wrap.
  8. Chill the logs in the refrigerator for 1 hour to solidify the fats and lock the structure.
  9. Using a serrated knife, slice the chilled logs into clean pinwheels.