Slice the English cucumber very thinly using a mandoline or sharp knife. Lay the slices on a clean kitchen towel or several layers of paper towels and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out excess water.

Gently pat the cucumber slices completely dry to prevent sogginess.

In a medium mixing bowl, combine the softened cream cheese and mayonnaise.

Add the finely chopped fresh dill, garlic powder, onion powder, salt, and pepper. Beat with a spatula or hand mixer until smooth and airy. Taste and adjust seasonings.

Lay one tortilla flat on a clean surface. Spread an even, thin layer of the cream cheese mixture from edge to edge using an offset spatula.

Arrange dried cucumber slices evenly over the cream cheese, overlapping slightly.

Starting from one edge, roll the tortilla tightly into a log, pressing firmly to remove air pockets. Wrap tightly in plastic wrap.

Repeat with the remaining tortillas. Chill the wrapped logs in the refrigerator for at least 2 hours, or up to overnight, to set.

Remove the logs from the fridge and unwrap. Use a sharp serrated knife to slice into 3/4-inch to 1-inch thick rounds.

Arrange on a platter cut-side up and serve immediately. Yields about 40 pinwheels.