Sort ingredients
rmcquien
QR Code
Listen
Pdf
In a medium mixing bowl, combine the cream cheese, ranch dressing, and chopped fresh dill. Use a hand mixer to mix until smooth and creamy.
Chop the ham and pickles to desired size.
Spread ⅓ cup of cream cheese mixture evenly onto each tortilla. Add ⅓ cup chopped ham and ⅓ cup chopped pickles to each tortilla, spreading evenly. Roll tortillas tightly, then wrap in plastic wrap or foil.
Refrigerate for 30 minutes to 1 hour to allow the cream cheese to set. (*If you don't have time to refrigerate, that's ok. They may be a little gooey, but will still be equally delicious!)
Unwrap the tortillas from the plastic wrap or foil and cut into 1 ½ inch slices. Arrange on a plate and serve immediately or cover and refrigerate until ready to serve.