Cucumber Wraps Recipes

CUCUMBER AND CREAM CHEESE SANDWICH ROLLS (WITH LAVASH BREAD)

Steps:

• Peel and thinly slice the cucumber.
• Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
• Next, layer the cucumber slices over the cream cheese.
• Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
• Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
• Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

CUCUMBER WRAPS

Steps:

• Place a sheet of plastic wrap on the counter, the height of your cucumber (you may need to overlap pieces).
• Cut cucumber (1 large) in half lengthwise, then use a veggie peeler on the cut side to slice long strips of cucumber.
• Overlap your cucumber slices on the plastic wrap.
• Spread guacamole (1/2 cup) over the top of your cucumber slices.
• Layer deli sliced turkey (5 slices), swiss cheese (5 slices), and 1/2 cup arugula (1/2 cup) towards one end of the cucumber slices.
• Use the plastic wrap to roll the cucumber over the filling ingredients, forming the wraps tightly as you roll. Peel the plastic wrap back as you roll the cucumber over itself.
• Slice the wraps into 12 slices. Option to place a toothpick in the center of each roll, and enjoy!

CUCUMBER KALE WRAPS WITH ZESTY PEANUT SAUCE

Steps:

• Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.

CAJUN SHRIMP & CUCUMBER WRAPS

Steps:

• In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.

CUCUMBER TURKEY WRAPS

Steps:

• Step 1 In a medium-sized bowl, mix together the cream cheese and dry ranch seasoning. Step 2 Lay out the 4 tortillas. Divide the cream cheese mixture between the tortillas and spread evenly. Top with the turkey and the cucumber, adding equal amounts to each tortilla. Sprinkle with pepper. Roll the tortillas, tucking the ends in. Step 3 Slice in half to serve.

CUCUMBER CREAM CHEESE WRAPS RECIPE

Steps:

• Chop dill and green onion finely. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.
• Peel the cucumbers. Cut into very thin slices (Note). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).
• Spread cream cheese on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.
• Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.
• 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.
• Arrange on a platter and garnish with a few fresh dill sprigs (optional).