Spread the cream cheese onto the flour tortillas.
Add 2 long, thinly sliced dill pickles to each tortilla.
Then add 2 slices of thinly sliced ham on top.
Roll up the tortilla, making sure to wrap it tightly. Then slice into 1-inch slices, or pinwheels.
Place the pinwheels on a serving platter, and serve.
I like to also sprinkle green onions in our ham and dill pickle pinwheels.
Tip: Be sure to dry your pickles with a clean kitchen towel (or paper towel) before adding to the rollups; that way, you don't do like me and have a big puddle of pickle juice that will likely make your pickle wraps soggy.
Can you pre-make pinwheels?
Yes, you most certainly can. You can make these up to 24 hours in advance and store them in the fridge 'til ready to serve. However, I recommend you wait to slice them right before serving.
How should you store leftover pinwheels?
Place leftovers in an airtight container, and store in the fridge. They should keep for about 3-4 days.
Serving: 1g | Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 265mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.3mg