01 - In a mixing bowl, blend the softened cream cheese, Greek yogurt or sour cream, lemon juice, garlic powder, chopped dill, salt, and pepper until completely smooth.
02 - Lay tortillas on a clean surface and evenly coat each with the dill cream cheese mixture, ensuring coverage to the edges.
03 - Place cucumber slices in a single, even layer atop the cream cheese spread on each tortilla.
04 - Begin at one edge and roll each tortilla tightly into a log.
05 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to allow firming and cleaner slicing. This step is optional but recommended.
06 - Remove plastic wrap and use a sharp knife to cut each roll into 6 even pinwheels, discarding or reserving the uneven ends.
07 - Arrange pinwheels on a platter and present chilled or at room temperature.