5large whole wheat tortilla wrapsor other thin flatbread
In a small mixing bowl, combine the cream cheese and tabouli salad.
Slice the cucumber in quarters lengthwise, and remove any seeds. Dice the cucumbers into small 1/2-inch pieces. Add them to the bowl.
With a spatula, combine the ingredients together until smooth.
Lay the tortillas out on a flat surface and spoon 1/5 of the mixture into each tortilla. Spread the cream cheese mixture over the tortilla leaving about 1-inch border without filling.
Roll each tortilla up tightly.
Wrap each roll individually in saran wrap and refrigerate for about 30 minutes.
Slice into 1-inch pieces and serve.
If you are making these more than 30 minutes ahead, wrap each rolled up tortilla in a damp paper towel before wrapping it in the plastic wrap. This will help to prevent the tortilla from drying out. Unwrap and slice just before serving.