Cucumber Cream Cheese Wraps Recipe
Easy cucumber wraps with cream cheese and dill, a quick and healthy appetizer, or something for the lunch box.
Servings 21 pinwheels
Calories 33kcal
Ingredients
- 3 tortillas about 10 inches/25 cm, one more if they are smaller
- ½ 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).
Notes
I prefer to use a mandolin; the slices will be perfectly thin and regular.
Nutrition
Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg