I look forward to fresh garden vegetables and cucumbers often are the first to harvest, after the garden greens of course. I usually end up with more than I can eat, and some years more than my family, friends, and neighbors can eat.
Unfortunately, freezing cucumbers isn’t an option, and there are only so many pickles I can eat, so getting creative and being able to use those delicious, fresh cucumbers is a top priority. This is just one way to use them in a different manner that enhances the flavor and makes an enjoyable snack or an appetizer for those backyard, or picnic summer get togethers.
Fortunately, this is a very quick and simple recipe and it can be easily changed for the ingredients you have on hand or for your own tastes. This is what I usually use as the base. Sometimes I change up the herbs or add in some dried currents or dried, chopped cranberries. I like the chipotle powder for that little bit of heat and fresh cilantro would certainly work well with that flavor combination as well as pepitas instead of the sunflower seeds.
Mix in whatever dry seasonings you are using first to ensure they get mixed through the cream cheese. Then mix in the fresh herbs and seeds.
You are ready to put it all together. Lay out a piece of plastic wrap under the flour tortilla so you are ready to wrap it all up when done.
Using the back of a spoon, spread 1/2 of the cream cheese out on the tortilla. Make sure to spread it out to the edges. Cut off both ends of the cucumber and place it in the middle of the wrap.
Note – if using a store bought cucumber that has wax on it, be sure to peel it. The wax prevents the cream cheese from sticking to the skin and when you slice this; it will fall apart.
Wrap the tortilla around the cucumber and fold in the edges at the ends of the cucumber. This cucumber is a little fat, but that is ok.
Wrap the plastic wrap around it and put it in the refrigerator for about 1/2 hour or so to firm up a bit before slicing.
If I make this for a snack, I only make 1 at a time and cut off slices to eat when wanted. If I do this for an appetizer or for a picnic, I’ll make as many as needed, slice and plate them up, and sprinkle some fresh chopped herbs that were used in the mix over the top.
Enjoy!
Cucumber Roll Ups
Equipment
- 1 Medium Bowl and Spoon
Ingredients
- 1 package cream cheese or neufchatel, softened
- 1/2 tsp granulated garlic
- 1/4 tsp chipotle powder optional
- 1/4 cup sunflower seeds roasted and salted
- 2 tbsp chives chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 2 each cucumbers medium
- 2 each flour tortillas room temperature
Instructions
- Put the softened cream cheese in a medium bowl and mix in the garlic and chipotle powder using the back of a spoon or a hand mixer.
- Using the back of a spoon, mix in the fresh herbs, chives, and sunflower seeds.
- Spread out a piece of plastic wrap and place a tortilla on the plastic.
- Spread 1/2 of the cream cheese mixture on the tortilla. (You can do both tortillas at once or save the other half to make the second wrap later.)
- Cut the ends off the cucumbers and place in the middle of the tortilla.
- Roll the tortilla around the cucumber and fold in the ends.
- Roll the cucumber wrap up in the plastic wrap and refrigerate for about 1/2 hour to firm up before slicing.
- Slice in about 1/2 inch slices and enjoy!
