Easy cucumber wraps made in less than 15 minutes. A delicious cucumber appetizer with dill and cream cheese or rolled sandwich perfect for packed lunches.
A twist on the famous English cucumber tea sandwiches, this simple recipe has become a family favorite.
This easy recipe for cucumber wraps and last week’s Easy Sandwich Pinwheels are the kind of sandwiches I make very often. Either as a healthy appetizer for a casual evening with friends or as a light dinner with soup. In addition, I often make the rolled sandwiches when we go hiking or drive somewhere for a longer time.
Any pinwheel sandwich is easy to make, it keeps well in a box, and it’s easy to eat from the hand. Just open the box, grab one and eat it – no need for cutlery or napkins.
Rolled sandwiches are also so versatile. You can make them with cream cheese, cucumbers, and dill and keep it simple and vegetarian. But you can fill the tortillas with anything you like. Other favorites are ham and cheese, salami and cheese, turkey, or boiled eggs. So really, the possibilities are endless.
Ingredient checklist for the cream cheese sandwich rolls
- Tortillas:
- Soft, flour tortillas. The ones I usually have are pretty large, about 10 inches (25 cm).
- If the ones you have are smaller or larger, it doesn’t matter; use as many as needed to use up the filling ingredients.
- Cucumbers:
- I like small ones, also known as Persian; they are less watery and have more taste. However, as they are not always available at the grocery store, a regular English one will be just fine.
- Cream cheese
- Dill:
- I try to get fresh dill every time I make these wraps. Frozen dill is ok, but don’t use dried dill; it’s not the same.
- Green onions
- Fine sea salt and black pepper, to taste.
How to make tortilla cucumber wraps?
- Mix softened cheese with finely chopped dill and green onion in a small bowl.
- Peel the cucumber with a vegetable peeler. Cut it into very thin slices. I prefer to use a mandolin; the pieces will be perfectly thin and regular. If using an English one, pat the pieces a bit dry with a paper kitchen towel to remove the excess moisture.
- Lay tortillas on a flat surface, divide the cheese mixture evenly and spread it on top.
- Divide veggie slices between the wraps and arrange them in a single layer but overlapping them a little to make them fit on the tortilla.
- Roll up tightly. Wrap in plastic wrap or aluminum foil and refrigerate for at least 30 minutes to allow the cheese to set slightly.
- Remove the plastic wrap. Use as many toothpicks or wooden picks as needed to secure the cucumber pinwheels; it depends on the desired thickness of the pieces. I cut 7 pieces out of each tortilla, so I had 21 in the end.
- Slice the roll between the picks using a serrated knife.
- Arrange on a platter and garnish with a few fresh dill sprigs (optional).
What can I add?
We love these rolled sandwiches simple, but there are many other ingredients you could add to make them more filling. Try some:
- Smoked salmon – arrange a few slices on top of the veggies.
- Grated cheese – Gouda, Cheddar, or feta sprinkled all over the tortilla. I particularly love feta.
- Hard-boiled eggs – chopped or sliced. This is one of my favorite additions.
- Avocado – you can chop it and sprinkle it all over the vegetables. Or you can mash it lightly.
- Scatter sprouts on top of the veggies or make cucumber salad wraps by adding a few lettuce leaves, simple but delicious roll-ups.
- Add some raw or roasted, thinly sliced red pepper slices.
- Cooked chicken strips. Or make a turkey wrap by adding thin strips of leftover turkey meat.
- Deli meat – cooked ham, turkey or chicken breast, salami, or pepperoni.
Can I make the rolls in advance?
You can make the tortilla sandwiches a few hours in advance, but not much longer. This is because the cucumbers are a watery vegetable, and if the rolls are not eaten within a day or so, they will become soggy.
More food for the lunch box:
- Turkey and Avocado Sandwich
- Easy Chicken Fajita Tacos
- Easy Margherita Flatbread Pizza
- White Chocolate and Raspberry Blondies
- Easy Strawberry Turnovers (with Puff Pastry)
Cucumber Cream Cheese Wraps Recipe
Ingredients
- 3 tortillas about 10 inches/25 cm, one more if they are smaller
- 1/2 cucumber or 2 small Persian cucumbers
- ½ cup cream cheese
- 2 tablespoons dill fresh and chopped
- 2 green onions thin
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 3 dill sprigs for garnish, optional
Instructions
- Chop dill and green onion finely. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.
- Peel the cucumbers. Cut into very thin slices (Note). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).
- Spread cream cheese on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.
- Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.
- Remove the plastic wrap. Use as many toothpicks or wooden picks as needed to secure the roll-ups; it depends on the desired thickness of the pieces. I cut 7 pieces out of each tortilla, so I had 21 in the end. Use a serrated knife to slice the roll between the picks.
- Arrange on a platter and garnish with a few fresh dill sprigs (optional).