Cucumber and Cream Cheese Lavash Rolls

These chilled pinwheels pair crisp cucumber with a lemony herb spread in a flexible lavash wrapper. Drying the cucumber and chilling the assembled roll are the two details that keep the spirals tidy instead of watery. Serve them as a light lunch component or a make-ahead appetizer.

Ingredients

1 large sheet soft lavash bread, about 9 by 12 inches
4 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
1 tablespoon chopped fresh dill
1 teaspoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon fine salt
Black pepper, to taste
1/2 English cucumber, about 5 ounces

Equipment

Use a vegetable peeler or mandoline, paper towels, a small bowl, a flexible spatula, plastic wrap, and a sharp serrated knife.

Yield and timing

Makes about 18 pinwheels, or 4 light servings. Allow 15 minutes to assemble, 30 minutes to chill, and 5 minutes to slice.

Method

Cut the cucumber lengthwise into very thin ribbons. Stop when you reach the watery seed core, turn it, and continue on another side. Lay the ribbons between paper towels and press gently. Leave them for 5 minutes while making the spread.
Stir the cream cheese, yogurt, dill, lemon zest, lemon juice, garlic powder, salt, and pepper until smooth. The spread should hold soft peaks; if it runs, chill it for 10 minutes before proceeding.
Place the lavash with a long edge toward you. Spread the cream-cheese mixture evenly, leaving a 1/2-inch bare strip along the far edge. Arrange the cucumber ribbons in a single layer, overlapping them only slightly.
Starting at the near long edge, roll the lavash firmly without crushing it. Wrap the cylinder tightly and refrigerate for at least 30 minutes. Chilling lets the spread firm and lightly seals the layers.
Unwrap and trim the dry ends. Use a gentle sawing motion to cut the roll into pieces about 1/2 inch thick. Wipe the knife between cuts if the filling collects on it.

Success cues and troubleshooting

The finished rolls should hold a round spiral with cucumber visible in every slice. If the lavash cracks, it was likely dry; cover it with a barely damp towel for 2 minutes before filling. If the spirals slide apart, the cucumber was too wet or the roll was not chilled long enough. Rewrap it and chill another 20 minutes. Avoid salting the cucumber itself because salt draws out moisture.

Substitutions, storage, and serving

Whole-wheat lavash works if it is pliable. Chopped chives or parsley can replace dill, and a dairy-free spread and yogurt may be used if their textures are thick. Thin radish slices add peppery crunch, but do not overload the wrapper. Keep the rolls refrigerated at 40°F or below and serve within 24 hours for the best texture; discard any that remain at room temperature for more than 2 hours. Transport them in a chilled container. Serve with tomatoes, soup, or a platter of raw vegetables.

Cucumber and Cream Cheese Lavash Rolls