Gather all your ingredients. Ensure the cream cheese is at room temperature for easier spreading. Cut the cucumber into matchsticks and finely chop the red onion. Drain the capers and slice the lemon thinly.
In a mixing bowl, combine the 1/3 less fat cream cheese with the chopped red onion and capers. Stir well until it’s creamy and evenly mixed.
Lay out your tortilla on a clean surface. Spread a generous layer of the cream cheese mixture over the tortilla, leaving a small border around the edges. Then, layer the smoked salmon slices evenly over the cream cheese.
Place the cucumber matchsticks on top of the smoked salmon, followed by a few slices of lemon. You can also sprinkle some fresh dill or chives for added flavor.
Starting from one end, carefully roll the tortilla tightly, ensuring the filling remains inside. Once rolled, use the plastic wrap to help shape the pinwheel tighter. Wrap it securely and place it in the refrigerator for about 30 minutes to firm up.
After chilling, remove the pinwheel from the plastic wrap. Using a sharp knife, slice the roll into bite-sized pieces, about 1-inch thick. Arrange on a serving platter and garnish with additional herbs if desired.
