If you’re looking for a fresh, no-cook appetizer that’s perfect for showers, brunches, or a light summer lunch, these cucumber pinwheels are a must-try. Thin slices of crisp cucumber are rolled up in soft tortillas with a creamy ranch and cream cheese spread — so easy, pretty, and always a crowd favorite.
If you love easy appetizers, check out my Greek Seven Layer Dip or these classic cucumber tea sandwiches for even more ideas.
Table of contents
Why I love serving these
They’re incredibly fresh and flavorful — the crisp cucumber and ranch cream cheese combo is so light. Fresh dill adds some wonderful fresh flavor.
No cooking is required, making them ideal for hot days or busy entertaining.
They look beautiful on a platter, with those green pieces of dill or chives peeking out.
You can prepare them ahead of time, then slice just before serving.
Everyone always comes back for seconds!
Ingredients
Soft flour tortillas – about 8-inch. Use spinach or sun-dried tomato wraps for color if you like.
English cucumbers – thinly sliced; they’re seedless and have tender skins so you don’t need to peel.
8 oz block cream cheese – softened to room temp.
2-3 tablespoons mayonnaise – helps the spread stay creamy and easy to roll.
Dry ranch dressing – about 2 tablespoons from a bulk container or 1 packet.
Fresh dill – chopped fine; optional but so pretty sprinkled inside or on top. If you don't have dill, you can use chives.
Instructions
Step 1
In a small bowl, stir together the softened cream cheese, mayonnaise, and ranch seasoning until smooth and well combined. If you have time, let it chill in the fridge for an hour to help the flavors blend.
Step 2
Lay out your tortillas on a flat surface. Spread a generous layer of the cream cheese mixture over each tortilla, right to the edges.
Step 3
Arrange thin slices of cucumber evenly over the spread. Try not to overlap too much to keep rolling easier.
Step 4
Sprinkle with chopped fresh dill or chives if using.
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Step 5
Starting from one edge, roll the tortilla up tightly. Wrap each roll snugly in plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This helps them firm up for easier slicing.
Step 6
Use a sharp knife to slice into 1-inch pinwheels. Wipe the blade with a damp papaer towel between cuts for the cleanest slices.
Tips for English Cucumbers
These are also called burpless cucumbers. They’re long, often wrapped in plastic at the grocery store. The skin is tender and the seeds are tiny, so there’s no need to peel.
If you use regular cucumbers, peel them, scoop out the seeds, and pat dry with a paper towel.
FAQs
You can prepare the cream cheese spread and slice your cucumbers ahead of time. Assemble and roll the tortillas, then refrigerate. For best texture, slice them into pinwheels no more than 2-3 hours before serving so they stay crisp.
Keep leftover pinwheels tightly wrapped in plastic wrap or in an airtight container. They’ll be good for about a day but are best enjoyed fresh.
How to store
Store the rolled (unsliced) wraps in plastic wrap in the fridge if you’re prepping ahead. Once sliced, keep pinwheels covered in the fridge and enjoy within a day for the freshest texture.
Other fresh appetizers to try.
Recipe Printable
Cucumber Cream Cheese Pinwheels
Ingredients
- 4 8 inch Soft flour tortillas
- 1 large English cucumber Finely sliced. No need to peel or remove seeds. aka burpless cucumbers.
- 8 oz Cream Cheese at room temperature
- 2 Tablespoons Mayonaise
- 2 Tablespoons Ranch Dressing The dry version (prepackaged or in bulk). Homemade is great to use too!
- 2 Tablespoons Fresh Dill Chopped fine. Chives can be substituted.
Instructions
- In a small bowl, stir together the softened cream cheese, mayonnaise, and ranch seasoning until smooth and well combined. If you have time, let it chill in the fridge for an hour to help the flavors blend.
- Lay out your tortillas on a flat surface. Spread a generous layer of the cream cheese mixture over each tortilla, close to the edges.
- Arrange thin slices of cucumber evenly over the spread. Try not to overlap too much to keep rolling easier.
- Sprinkle with chopped fresh dill. Chives also work if you don't have dill.
- Starting from one edge, roll the tortilla up tightly. Wrap each roll snugly in plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This helps them firm up for easier slicing.
- Use a sharp knife to slice into 1-inch pinwheels. Wipe the blade with a damp towel between cuts for the cleanest slices.
Notes
How to store
Store the rolled (unsliced) wraps in plastic wrap in the fridge if you’re prepping ahead. Once sliced, keep pinwheels covered in the fridge and enjoy within a day for the freshest texture.FAQs
Can I make these pinwheels the day before?You can prepare the cream cheese spread and slice your cucumbers ahead of time. Assemble and roll the tortillas, then refrigerate. For best texture, slice them into pinwheels no more than 2-3 hours before serving so they stay crisp. What’s the best way to store leftovers?
Keep leftover pinwheels tightly wrapped in plastic wrap or in an airtight container. They’ll be good for about a day but are best enjoyed fresh.
Nutrition (I am not a nutritionist. These are estimates only)
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