Mix the softened cream cheese and dry ranch seasoning mix in a mixing bowl until well blended. You can do this with a handheld mixer on low or just a small spoon. Set aside.

Remove the plastic wrapper from the English cucumbers and make very thin slices (no more than ⅛ inch thick). Set aside.

Lay out one extra large burrito-sized tortilla onto a clean surface. Evenly spread ¼ of the cream cheese mixture over the entire surface of the tortilla. Your cream cheese layer should not be too thick.

Next, cover the entire surface of your tortilla with a single layer of thinly sliced cucumbers. You do not want any of the cucumbers to overlap.

Start at one end and roll up the tortilla, being sure to get a tight roll while making sure to tuck in the cucumbers if they start to shift when rolling until you have a nice tightly rolled tortilla. Set aside, seam side down, and repeat with the remaining tortillas, cream cheese, and cucumber slices.

Once you have rolled up all your tortillas, tightly wrap each roll in plastic wrap and refrigerate for 1-2 hours.

Remove the plastic wrap and slice your tortillas into 1-inch thick pinwheel rolls. You may need to trim off the edges of each rolled tortilla to get nice, even pieces.

Place your pinwheel sandwiches onto a serving platter on their sides so that the inside layers are visible.