Begin by chopping about two tablespoons of fresh dill and slicing one cucumber into thin rounds, approximately a quarter-inch thick.

In a mixing bowl, combine 8 ounces of softened cream cheese with a packet of dry ranch seasoning.

Place four flour tortillas on a clean surface and spread an even quarter of the cream cheese mixture across each tortilla.

Sprinkle approximately half a tablespoon of the chopped fresh dill over the cream cheese layer on each tortilla.

Evenly distribute the cucumber slices over the cream cheese and dill layer on each tortilla.

Starting from one edge, roll each tortilla tightly into a log, then wrap each in plastic wrap and refrigerate for at least one hour.

After chilling, slice each roll into six equal pieces, about one inch thick.