1 flour tortilla, 10 inches in diameter
3 tablespoons of cream cheese spread like Rondele
2-3 oz. of thinly sliced smoked salmon
1 English (hothouse) cucumber
Set the tortilla on a work surface and spread with the herbed cheese spread all the way to the edges. Cover evenly with the Salmon slices. Do not overlap. Draw a vegetable peeler along the cucumber to create thin slices about 6 inches long. Arrange the slices over the salmon.
Tightly roll up the tortilla, trim the ends, cover with plastic wrap and refrigerate for at least 15 minutes and up to 4 hours to let the ingredients set. Remove the plastic wrap and cut into 8 pinwheel slices.
Put in an air-tight container and take to the party or arrange on a plate and watch your guests enjoy.