Pinwheel Sandwiches

Directions

1. 1
   Mix the softened cream cheese and dry ranch seasoning mix in a mixing bowl until well blended. You can do this with a handheld mixer on low or just a small spoon. Set aside.
2. 2
   Remove the plastic wrapper from the English cucumbers and make very thin slices (no more than ⅛ inch thick). Set aside.
3. 3
   Lay out one extra large burrito-sized tortilla onto a clean surface. Evenly spread ¼ of the cream cheese mixture over the entire surface of the tortilla. Your cream cheese layer should not be too thick.
4. 4
   Next, cover the entire surface of your tortilla with a single layer of thinly sliced cucumbers. You do not want any of the cucumbers to overlap.
5. 5
   Start at one end and roll up the tortilla, being sure to get a tight roll while making sure to tuck in the cucumbers if they start to shift when rolling until you have a nice tightly rolled tortilla. Set aside, seam side down, and repeat with the remaining tortillas, cream cheese, and cucumber slices.
6. 6
   Once you have rolled up all your tortillas, tightly wrap each roll in plastic wrap and refrigerate for 1-2 hours.
7. 7
   Remove the plastic wrap and slice your tortillas into 1-inch thick pinwheel rolls. You may need to trim off the edges of each rolled tortilla to get nice, even pieces.
8. 8
   Place your pinwheel sandwiches onto a serving platter on their sides so that the inside layers are visible.