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Ham and Cheese Ranch Pinwheels

Ham and cheese ranch pinwheels with a creamy ranch-flecked cream cheese spread rolled tight and sliced into lunchbox bites. Deli ham and sharp cheddar swirl through the tortillas after a 1-hour chill for clean, sliceable pinwheels.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 20 servings
Course: Lunch, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

Flour tortillas
  • 4 large flour tortillas Use burrito-size for tight rolls.
Cream cheese
  • 8 oz cream cheese Soften to room temperature for easy spreading.
Ranch seasoning
  • 2 tbsp ranch seasoning Adds savory ranch flavor and flecks.
Chives
  • 0.25 cup chopped chives Fresh or thawed from frozen; pat dry if wet.
Deli ham
  • 8 slices deli ham Keep slices flat for even layering.
Shredded cheddar cheese
  • 1 cup shredded cheddar cheese Sharp cheddar gives best tang.

Method
 

Make the ranch filling
  1. Beat together the softened cream cheese, ranch seasoning, and chopped chives until smooth and evenly flecked.
Assemble the pinwheels
  1. Spread the ranch cream cheese mixture evenly over each flour tortilla, reaching to the edges.
  2. Layer the deli ham slices and shredded cheddar cheese over the cream cheese in an even band.
Roll and chill
  1. Roll each tortilla tightly, starting from one edge, then wrap the roll in plastic wrap.
  2. Refrigerate for at least 1 hour to set the rolls for clean slicing.
Slice and serve
  1. Slice the chilled rolls into 1-inch pinwheels before serving.

Notes

For the neatest pinwheels, chill the wrapped rolls until firm enough to slice with minimal squish (at least 1 hour). Store covered in the refrigerator for up to 3 days; for best texture, assemble and slice within that time. Freezing is not recommended because the tortillas and cream cheese can soften after thawing. For a gluten-free option, use gluten-free tortillas of similar size and roll thickness.