Begin by taking your softened cream cheese out of the fridge and placing it in a medium mixing bowl. Stir until it becomes smooth and creamy, about 2–3 minutes.

Lay one flour tortilla flat on a cutting board. Spread an even layer of the cream cheese mixture across the surface, leaving a quarter-inch border along the edges.

Slice the cucumber thinly, aiming for uniform rounds or ribbons. Arrange over the cream cheese-covered tortillas.

Sprinkle everything bagel seasoning evenly over the top of the cucumbers and cream cheese.

Carefully roll the tortilla starting at one end, ensuring the filling is wrapped tightly inside.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes.

After chilling, remove the pinwheels from the refrigerator and unwrap. Using a sharp serrated knife, slice into one-inch pinwheels.