Cucumber and cream cheese rolls work as picnic food, a packed lunch, an afternoon-tea bite, or a light meal. Lavash gives each roll a broad, flexible surface, while flour tortillas are a workable alternative.
Ingredients
- 4 pieces lavash bread, or flour tortillas
- Several Persian cucumbers, or 1 large English cucumber
- 8 oz (227 g) cream cheese, at room temperature
Roll and slice
- Peel the cucumber and cut it into thin slices. Thin pieces make the finished rolls easier to close and slice.
- Place one piece of lavash on a clean work surface. Spread part of the softened cream cheese evenly over it, leaving a little uncovered space along one short end.
- Arrange a layer of cucumber slices over the cream cheese.
- Starting at the short end opposite the uncovered space, roll the lavash tightly. Keep the layers snug so there are no large air gaps inside.
- Repeat with the remaining lavash, cream cheese, and cucumber.
- Use a sharp serrated knife to cut each roll into four equal pieces. Wiping the blade with a damp paper towel between cuts helps keep the edges tidy. Secure the pieces with long sandwich picks if desired.
These pinwheels are best served immediately. If making them ahead, refrigerate them for only a few hours so the cucumber stays crisp and the bread does not soften too much.
