Smoked salmon or cooked shrimp (2–4 oz total) [optional]
1 teaspoon capers
1–2 teaspoons olive oil, optional drizzle
Dill sprigs and lemon wedges, for garnish
Instructions
In a medium bowl, beat the cream cheese until smooth. Beat in the dill, lemon zest, lemon juice, green onions, salt, and pepper. If you like a lighter texture, whisk in 1–2 tablespoons of Greek yogurt or sour cream.
Prepare the cucumber: rinse, pat dry, and finely dice or shred. This adds refreshing crunch without adding too much moisture.
Warm the tortillas briefly to make them pliable (a quick 10–15 seconds in the microwave or a warm dry skillet works wonders).
Spread a thin, even layer of the cheese mixture across the center of one tortilla, leaving a small border on all sides.
Line a row of cucumber along the center of the tortilla. If using protein, add a light layer on top of the cucumber.
Roll the tortilla tightly into a log, starting from a long edge. Wrap it in plastic wrap and refrigerate for 30–60 minutes to set, which makes slicing neater.
Unwrap and slice crosswise into 1-inch rounds. Wipe the knife blade between slices for clean, even cuts.
Arrange on a platter, garnish with dill sprigs and a few lemon wedges, and serve chilled for the best texture.
