Step 1

Chop dill and green onion finely. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.

Step 2

Peel the cucumbers. Cut into very thin slices (Note). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).

Step 3

Spread cream cheese on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.

Step 4

Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.

Step 5

Remove the plastic wrap. Use as many toothpicks or wooden picks as needed to secure the roll-ups; it depends on the desired thickness of the pieces. I cut 7 pieces out of each tortilla, so I had 21 in the end. Use a serrated knife to slice the roll between the picks.

Step 6

Arrange on a platter and garnish with a few fresh dill sprigs (optional).