Fresh Dill and Cheese Cucumber Pinwheels

Course: Appetizer

Cuisine: North American

Prep Time: 20

Chill Time: 1

Servings: servings

Calories: 109kcal

Author: Lord Byron's Kitchen

Little sandwiches made with tortillas are often called pinwheels and they are very popular! Not only are they easy to make and quite delicious too, but they adaptable to any occasion and are enjoyed by kids and adults alike! This particular pinwheel is stuffed with a slightly sweetened cream cheese and chopped cucumber mixture with loads of fresh dill – these just scream spring!

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Ingredients

1 large cucumber
8 ounces cream cheese (brick style) softened
1 tablespoon honey
2 tablespoons mayonnaise
1/4 cup fresh dill, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon salt
6 large flour tortillas

Instructions

Wash the cucumber well. Trim off the ends and discard.
Next, slice the cucumber in half lengthwise and use a spoon to scrape out and discard the seeds.
Finely mince the cucumber. Next, add the salt to the cucumber and mix it though with your fingertips.
Transfer the cucumber to a clean kitchen towel. Pile it up neatly in the middle of the towel so that you can easily gather up the sides. Let it sit for five minutes.
Gather up the ends of the towel and twist firmly, holding the ball of cucumber tightly. Squeeze as much of the liquid out as you possibly can. Discard it.
In a bowl, beat together the cream cheese, honey, mayonnaise, and ground black pepper until creamy and smooth.
Next, stir in the minced cucumber and the chopped fresh dill. Cover the bowl with a tight fitting lid or plastic wrap. Refrigerate for a minimum one hour.
Pile the tortillas into a neat pile. Use a sharp knife to trim away about 3/4 of an inch from the left and right sides of the tortilla and discard.
Lay the tortillas out into a single layer onto a clean table or countertop Evenly share the cucumber mixture over the tortillas.
Spread the mixture as evenly as possible over the entire surface of each tortilla.
Working from one end, roll each tortilla gently, but firmly. The roll should be tight, but not so tight as to squeeze the mixture out the end.
Slice the rolls into one inch slices either on a diagonal like I did, or just straight across the roll.
Plate, garnish with fresh dill, and serve immediately, or cover with plastic wrap and keep refrigerated.
Fresh Dill and Cheese Cucumber Pinwheels will keep in the fridge for 3-5 hours. After that time, the tortillas will soak up some of the moisture from the cucumber mixture. They are still delicious and edible, but might not be as presentable if you are serving these to anyone other than your family or friends. Enjoy!

Notes

As an appetizer, a serving size is 2 pinwheels. If serving as a meal, I would suggest 4 or 5 pinwheels per person.

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