Begin by finely chopping the fresh dill and slicing the cucumber into thin, even pieces to ensure they roll smoothly inside the tortillas. In a small bowl, combine the softened cream cheese with the dry ranch seasoning, mixing until smooth and fully blended. Lay out the flour tortillas and spread about a quarter of the cream cheese mixture evenly over each one, covering the entire surface. Sprinkle roughly half a tablespoon of the chopped dill on top of the cream cheese for a burst of fresh, herby flavor. Next, layer the cucumber slices evenly over the dill and cream cheese. Starting at one edge, roll each tortilla tightly into a log, pressing firmly to help the pinwheels stay together when sliced. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least one hour to firm up, making slicing easier. When ready to serve, unwrap the logs and trim about 2 inches off each end to remove uneven pieces. Slice the remaining roll into six equal pinwheels. Arrange your vibrant, fresh pinwheels flat on a platter, and you’re all set to impress with this delicious appetizer!