Begin by washing and thinly slicing your medium cucumber into even rounds, about 1/8 inch thick.

In a mixing bowl, combine 8 ounces of softened cream cheese with 1 ounce of dry ranch seasoning using a spatula. Mix until smooth.

Take 4 large flour tortillas and lay them flat. Spread a quarter of your cream cheese mixture onto each tortilla.

Sprinkle half a tablespoon of chopped dill over the cream cheese spread on each tortilla.

Arrange cucumber slices uniformly over the dill on each tortilla.

Starting at one end, tightly roll each tortilla into a log shape.

Wrap each rolled tortilla log tightly in plastic wrap and refrigerate for at least 1 hour.

Once chilled, slice each log into 6 pinwheels, approximately 1 inch thick.