Cucumber and Cream Cheese Pinwheels

Cucumber and Cream Cheese Pinwheels

Cool cucumber and tangy cream cheese roll up in soft tortillas for a crisp, bite-sized snack.

Total 45 min Makes 24 pinwheels Calories 68/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These pinwheels layer herbed cream cheese with thin cucumber slices and a bit of crunch, then chill into neat spirals that slice cleanly. They work well for tea parties, lunchboxes, or light appetizers, and come together without any cooking.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons green onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas (burrito size)
  • 1 English cucumber, thinly sliced into rounds
  • 1/2 cup shredded carrot

Method

  1. In a medium bowl, stir together the softened cream cheese, dill, green onion, garlic powder, salt, and black pepper until evenly combined.

  2. Lay the tortillas flat on a clean work surface and spread each one with an even layer of the cream cheese mixture, going all the way to the edges.

  3. Arrange a single layer of cucumber slices over the cream cheese on each tortilla, overlapping them slightly, then sprinkle the shredded carrot evenly on top.

  4. Roll each tortilla up tightly into a log, keeping the pressure even so the filling stays compact.

  5. Wrap each rolled tortilla tightly in plastic wrap and refrigerate until firm, about 30 minutes.

  6. Unwrap the chilled rolls and trim off the uneven ends. Slice each log into 6 pinwheels, about 3/4 inch thick, using a sharp serrated knife.

  7. Arrange the pinwheels cut-side up on a platter and serve chilled.

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    Cucumber and Cream Cheese Pinwheels

    These pinwheels layer herbed cream cheese with thin cucumber slices and a bit of crunch, then chill into neat spirals that slice cleanly. They work well for tea parties, lunchboxes, or light appetizers, and come together without any cooking.

    45 min 24 pinwheels 68 cal

    Ingredients

    • 8 ounces cream cheese, softened
    • 2 tablespoons fresh dill, chopped
    • 2 tablespoons green onion, thinly sliced
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 large flour tortillas (burrito size)
    • 1 English cucumber, thinly sliced into rounds
    • 1/2 cup shredded carrot

    Method

    1. 1

      In a medium bowl, stir together the softened cream cheese, dill, green onion, garlic powder, salt, and black pepper until evenly combined.

    2. 2

      Lay the tortillas flat on a clean work surface and spread each one with an even layer of the cream cheese mixture, going all the way to the edges.

    3. 3

      Arrange a single layer of cucumber slices over the cream cheese on each tortilla, overlapping them slightly, then sprinkle the shredded carrot evenly on top.

    4. 4

      Roll each tortilla up tightly into a log, keeping the pressure even so the filling stays compact.

    5. 5

      Wrap each rolled tortilla tightly in plastic wrap and refrigerate until firm, about 30 minutes.

    6. 6

      Unwrap the chilled rolls and trim off the uneven ends. Slice each log into 6 pinwheels, about 3/4 inch thick, using a sharp serrated knife.

    7. 7

      Arrange the pinwheels cut-side up on a platter and serve chilled.