1⁄2 brick (8 oz/250 g) cream cheese, softened
1 English cucumber
4 whole wheat 8" tortillas
- In a small bowl, combine dip mix and cream cheese. Set aside.
- Thinly slice cucumber into rounds.
- Spread cream cheese mixture over tortillas. Arrange cucumber slices in a single layer over cream cheese. Roll up tightly. Using a sharp knife, slice each roll into 6 pieces, each 1–1 1⁄2" thick.
- If making ahead, wrap whole, unsliced rolls and refrigerate for up to 2 days.
For some added protein, layer deli meat over cucumber slices before rolling.
Use the 4-in-1 Mandoline, fitted with the 1.5 mm slicer, to quickly slice cucumber.