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Cucumber pinwheels, or cucumber and cream cheese sandwich rolls, are always a huge hit, no matter where or when you serve them. Great for picnics, bbqs, school or work packed lunches, afternoon tea or even a light dinner!

Ingredients

  • 4 pieces lavash bread (or flour tortillas)
  • several Persian cucumbers, or a large English cucumber
  • 8 oz (227 g) cream cheese, at room temperature

Instructions

  1. Peel and thinly slice the cucumber.
  1. Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
  2. Next, layer the cucumber slices over the cream cheese.
  3. Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
  4. Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
  5. Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

Notes

  • Readers have successfully used flour tortillas.
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