Cucumber Pinwheels
Aug 11, 2025
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My cucumber pinwheels are a light appetizer made with a few simple ingredients. Fresh, crispy cucumber slices are layered on seasoned cream cheese and rolled up into a tortilla for the perfect bite. Great for parties, lunch, or just a snack.
I love a good pinwheel recipe! They are so easy to make and the perfect finger food for parties, lunch, or a snack. These cucumber pinwheels remind me of mini cucumber sandwiches. Creamy, crunchy, with just the right amount of delicious herb flavor in every bite.
One reason I love to make these for a gathering is that they can be made ahead of time. I will typically prepare them, keep them in the refrigerator, and then slice into rounds just before serving.
After making these many times over the years, I’ve learned a few key secrets to making the best pinwheel, slice the cucumber as thin as possible and roll the tortilla nice and tight. These simple steps make a big difference.
Be sure to check out these other pinwheels like Italian pinwheels, dill pickle pinwheels, turkey pinwheels, and crack chicken pinwheels.
Why you’ll love this recipe
- Easy and refreshing. These cucumber tortilla roll-ups can be assembled in minutes. Just make sure to give yourself a little extra time to let them chill.
- Perfect for entertaining. A satisfying bite of food. These always go fast when I bring them to parties.
- Can be made ahead of time. They can be made ahead of time so they are ready for a party or even lunch prep for the week.
- Can be customized. Scroll to the variations below for ideas on how to customize these pinwheels.
Ingredients
Only a few ingredients are needed to make these cucumber pinwheels.
- Cucumbers: I like using English cucumber or mini cucumbers because they have fewer seeds.
- Cream cheese: Softened cream cheese is used as the base of the pinwheels.
- Boursin: A delicious cheese that can be found either by the cream cheese or in the gourmet cheese section of the grocery store. I’m using the garlic and fine herbs flavor.
- Dill: Fresh dill adds so much flavor to these pinwheels.
- Tortillas: I like using the large, burrito sized tortillas to make pinwheels. You can use flour tortillas, spinach tortilla wraps, or even the sun dried tomato tortilla wraps.
How to make cucumber pinwheels
These cucumber tortilla roll-ups are super easy to assemble with just a few steps. Scroll to the bottom for the full recipe and instructions.
Step one: Cream together the softened cream cheese and Boursin with an electric mixer.
Step two: Spread part of the mixture out on a tortilla. Sprinkle the top with some fresh dill.
Step three: Top with thinly sliced cucumbers.
Step four: Roll the tortilla up as tight as possible. Cover in plastic wrap and refrigerate for at least an hour.
Step five: Cut the ends off of the roll. Cut the roll into 1-inch rounds to make the pinwheels.
Heather’s recipe tips
- Soften the cream cheese and Boursin. I like to put the cream cheese and Boursin cheese on the counter to soften before preparing the pinwheels.
- Slice the cucumber thin. Try to slice the cucumber as thin as possible. This makes it easier to roll them up.
- Roll tightly. Make sure to roll up the tortilla as tight as you can. This helps the pinwheels stay together.
- Refrigerate before slicing. This is an important step. It helps the pinwheels come together and makes them easier to slice.
Variations
One thing I love about this cucumber tortilla roll up recipe is that its easily customizable. Here are a few suggestions to make them your own.
- Add protein. Try adding a layer of deli sliced turkey, ham, or even smoked salmon.
- More veggies. Add in more vegetables like shredded carrots, bell peppers, or even some spinach.
- Swap the cream cheese. You can substitute the cream cheese with an additional Boursin cheese.
- Sprinkle some seasoning. These cucumber pinwheels are great with a sprinkle of Everything Bagel seasoning.
Storage
Make ahead: You can make these the night before serving. Either keep them wrapped until ready to serve the next day and slice or you can slice them and keep them in an air tight container.
Store: Refrigerate any leftover pinwheels for up to 3-4 days.
Freeze: These do not freeze very well.
More finger food appetizers
- Pepperoni pinwheels are a hot appetizer or meal.
- Buffalo chicken pinwheels are a great recipe to use rotisserie chicken.
- Bacon wrapped water chestnuts are one of the most popular recipes on the site.
- Cream cheese stuffed peppers are colorful and flavorful.
Cucumber Pinwheels
Ingredients
- 4 flour tortillas
- 1 (8 ounce) cream cheese
- 1 (5.3 ounce) Boursin garlic and fine herbs
- 4 small cucumbers, sliced very thin or English cucumbers
- 1 tablespoon fresh dill, chopped
Instructions
- Place the softened cream cheese and Boursin cheese in a mixing bowl. Cream together with a mixer.
- Spread 1/4th of the mixture over the top of a tortilla. Spread it out to the edges of the tortilla.
- Sprinkle the top of the cream cheese mixture with a little of the fresh dill.
- Place thinly sliced cucumber on top of the cream cheese mixture in a single layer.
- Roll the tortilla up as tight as possible. Cover the roll with plastic wrap and then place in the refrigerator.
- Repeat with the remaining tortillas, cream cheese mixture, and cucumbers.
- Let the rolls chill in the refrigerator for about an hour. When ready to serve, remove the plastic wrap and slice the ends off of the rolls. Cut into 1-inch rounds to make the pinwheels.
Video
Notes
- Soften the cream cheese. I like to put the cream cheese on the counter to soften before preparing the pinwheels.
- Slice the cucumber thin. Try to slice the cucumber as thin as possible. This makes it easier to roll them up.
- Refrigerate before slicing. This is an important step. It helps the pinwheels come together and makes them easier to slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
