These easy cucumber wraps are made with only 5 ingredients and are ready in less than 15 minutes. Make these delicious cucumber roll-ups with dill and cream cheese today!
A twist on the famous English cucumber tea sandwiches: these cucumber wraps have become a family favorite.
These cucumber wraps, pinwheel sandwiches, and puff pastry pinwheels with tomatoes and cheese are the kind of sandwiches I often make, either as a light appetizer when my girlfriends are coming, or as a light dinner (almost always) with soup.
I often make them when we go hiking or drive somewhere for a longer time.
Prep Time: 15 minutes | Cook Time: 0 minutes | Ingredients: 6 + salt & pepper | Servings: 21 pieces | Difficulty: Easy
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Recipe ingredients
- Tortillas: Soft flour tortillas. I usually have large ones, about 10 inches (25 cm).
- If the ones you have are smaller, it doesn't matter; use as many as needed to use up the filling ingredients.
- Whole wheat tortillas work well, too.
- Cucumbers: I like the small ones, also known as Persian cucumbers; they are less watery, crispier, and have more flavor. However, as they are not always available at the grocery store, regular English cucumbers will be just fine.
- Cream cheese: Softened regular cream cheese or cream cheese spread from a tub. This spreadable form of cream cheese is softer and easier to spread than the block form. It's available in various flavors and is convenient for spreading.
- Other ingredients: Dill and green onions.
See the recipe card for full information on ingredients and quantities.
How to make cucumber wraps?
Mix softened cream cheese with finely chopped dill and green onion in a medium-sized bowl.
Spread the mixture on tortillas.
Peel the cucumber with a vegetable peeler and slice it thinly. Arrange on a tortilla.
Roll up tightly. Wrap in plastic wrap or aluminum foil and refrigerate for at least 30 minutes to allow the cheese to set.
- 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.
- Slice the cucumber rolls between the picks using a serrated knife.
- Arrange the cucumber wraps on a platter and garnish with a few fresh dill sprigs (optional).
Variations
- Smoked salmon or deli meat: 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 and mix it with a few drops of lemon juice.
- Veggies: Add some raw or roasted, thinly sliced red bell peppers. Or other fresh vegetables like grated carrots, kohlrabi, baby spinach, or other leafy greens.
- Cooked chicken strips or shredded rotisserie chicken. Check out the Shredded Chicken Wraps, too.
Tips
Cucumbers: I prefer to use a mandolin to slice them; the pieces will be perfectly thin and regular. If using an English cucumber, pat the pieces a bit dry with a paper towel to remove the excess moisture.
Chill before slicing: Once rolled, refrigerate the vegetarian wraps for a short while before slicing them with a sharp knife. Chilling will firm up the cucumber wraps, making them easier to cut into neat, compact rounds without falling apart.
Make ahead and store
Make in advance: You can make the tortilla sandwiches a few hours before, but not much longer. Cucumbers contain water; if the rolls sit too long, they will turn soggy. It's best to consume them on the day you make them.
If there are leftovers, store them in an airtight container in the refrigerator. Consume within a day for the best taste and texture.
These sandwiches are not suitable for freezing.
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📖 Recipe
Simple Cucumber Wraps (Only 5 Ingredients)
Equipment
- Toothpicks
- Serrated knife
- Vegetable peeler
- Mandolin optional
Ingredients
- 3 tortillas about 10 inches/25 cm, one more if they are smaller, Note 1
- 2 Persian cucumbers or ½ English cucumber
- ½ cup cream cheese
- 2 tablespoons dill fresh chopped
- 2 green onions thin
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper to taste
- 3 dill sprigs for garnish, optional
Instructions
- Cream cheese mixture: Finely chop the dill and green onion. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.½ cup cream cheese + 2 tablespoons dill fresh + 2 green onions + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Cucumbers: Peel and cut them into very thin slices (Note 2). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).2 Persian cucumbers
- Fill tortillas: Spread the mixture on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.3 tortillas
- Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.
- Cut cucumber wraps: 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. Use a serrated knife to slice the roll between the picks.
- Serve: Arrange on a platter and garnish with a few fresh dill sprigs (optional).
Notes
- Tortillas: Soft flour or whole wheat tortillas. The size doesn't matter too much; use enough tortillas as needed.
- Slicing cucumber: I prefer to use a mandolin; the slices will be perfectly thin and regular.
HMB says
Mmm! Delicious! Thank you for quick and delicious recipe.