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Place cream cheese, mayo, and pickle juice in a bowl and use a hand mixer to whip the cream cheese mixture until it is light and fluffy.
Mix in 1 T. of the Dried Dill.
Take your tortillas and spread the cream cheese mixture over the entire tortilla making sure you get it to the edges.
Spread the pickles across the tortilla, leaving about an inch empty around the edges.
Sprinkle purple onions over the pickles and then a few small pinches of the crispy onion and a sprinkle of dill.
Start from one end and roll the tortillas up tightly. Use the cream cheese to seal the tortilla closed.
This next step is important! Wrap each tortilla VERY tightly in plastic wrap. Refrigerate 4 hours or overnight.
Remove tortillas from the fridge and slice one to two inches on a diagonal.
Arrange on a plate and sprinkle with dill and garnish with pickle.