Ingredients
Equipment
Method
Preparation Steps
- Finely chop the fresh dill and thinly slice the medium cucumber.
- In a mixing bowl, combine the softened cream cheese with the dry ranch seasoning packet.
- Spread one-quarter of the cream cheese mixture evenly across one flour tortilla.
- Sprinkle half a tablespoon of chopped dill over the cream cheese layer.
- Layer the thin cucumber slices on top of the cream cheese and dill.
- Carefully roll the tortilla up tightly into a log shape.
- Wrap each rolled tortilla log in plastic wrap and refrigerate for at least one hour.
- After an hour, unwrap and trim the ends of the pinwheel logs, then slice into six equal portions.
Nutrition
Notes
For best results, ensure the cream cheese is softened and refrigerate before serving.