I’ve perfected Ham and Cheese pinwheels loaded with ham, cream cheese, ranch, shredded cheddar, and green onions as one of my favorite Pinwheel Appetizer Recipes, and there’s a little secret that makes them disappear at every holiday party and game day spread.

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I’m obsessed with these Ham and Cheese pinwheels, they vanish at every party I bring them to. The contrast of soft flour tortillas and tangy cream cheese somehow makes people forget their manners, they just grab and go.

Folks call them everything from Tortilla Pinwheels Ham to Appetizer Pinwheels Roll Ups, and I love hearing the guesses about what’s inside. They look like something from a deli but feel fun and casual, perfect for standing, chatting, and coming back for seconds.

Honestly once you try them you’ll want to sneak a few into your own lunchbox.

Ingredients

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Flour tortillas: Soft wraps that give carbs and fiber, great handheld base for fillings.
Cream cheese: Adds creamy fat and tang, give richness and helps everything stick.
Ranch dressing: Tangy herby binder, brings salt and flavor but adds extra calories.
Sharp cheddar: Provides protein and calcium, bold flavor, melts slightly for gooey bite.
Deli ham: Lean protein source, salty and savory, watch sodium levels though.
Green onions: Fresh crunch, tiny vitamins and color, mild onion bite livening each roll.
Salt and black pepper: Simple seasoning, enhances flavors use sparingly to control sodium.

Ingredient Quantities

8 large flour tortillas 10 inch

8 oz cream cheese softened room temp if you got it

1/2 cup ranch dressing

2 cups shredded sharp cheddar cheese or your favorite cheese

8 oz thinly sliced deli ham about 8 to 10 slices

3 to 4 green onions thinly sliced

Salt and black pepper to taste optional

How to Make this

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1. Soften the 8 ounces cream cheese so it’s spreadable, either leave it on the counter for 30 to 60 minutes or microwave in short bursts of 10 to 15 seconds until just soft, don’t melt it.

2. In a medium bowl beat the softened cream cheese with 1/2 cup ranch dressing until smooth, then fold in the 2 cups shredded cheddar cheese and the 3 to 4 thinly sliced green onions, season with salt and black pepper if you want.

3. Warm the 8 large flour tortillas a little so they bend instead of cracking, wrap the stack in a damp paper towel and microwave about 20 to 30 seconds or heat each briefly in a dry skillet, let cool enough to handle.

4. Lay one tortilla flat, spread a thin even layer of the cream cheese mixture over it leaving about a half inch border around the edge so the filling wont squeeze out when you roll.

5. Lay 1 to 2 slices of the thinly sliced deli ham on top of the spread to cover the surface, press lightly to compact everything.

6. Roll the tortilla up tightly from one edge to the other, tuck the ends in as you go so it stays neat, repeat with remaining tortillas.

7. Wrap each roll tightly in plastic wrap or push several rolls together and wrap the whole batch, refrigerate at least 30 minutes and up to 2 hours so the filling firms and makes clean slices.

8. Unwrap and slice each roll into about 1 inch thick pinwheels using a sharp knife or unflavored dental floss for cleaner cuts, wipe the knife between cuts if the cheese sticks.

9. Arrange on a platter, garnish with extra sliced green onion if you like, keep refrigerated until serving and they will stay good for a day or two.

Equipment Needed

1. Medium mixing bowl, for softening and mixing the cream cheese and ranch
2. Electric hand mixer or a sturdy wooden spoon, to beat the cream cheese smooth
3. Measuring cup (1/2 cup) or measuring spoons, to portion the ranch dressing
4. Sharp chef knife or unflavored dental floss, for clean 1 inch pinwheel slices (floss is great for no-stick cuts)
5. Cutting board, to slice green onions and cut the rolls on
6. Microwave or dry skillet, to gently warm the tortillas so they bend not crack
7. Damp paper towel and plastic wrap, to keep tortillas warm and to tightly chill the rolls
8. Rubber spatula or butter knife, to spread the cheese mixture evenly on each tortilla
9. Serving platter, to arrange the pinwheels for serving and storage

FAQ

Ham And Cheese Roll Ups (Tortilla Roll Ups) Recipe Substitutions and Variations

Cream cheese: plain Greek yogurt (thick strained, use same amount), ricotta for a lighter texture, or softened goat cheese if you want a tangier bite
Ranch dressing: plain Greek yogurt or sour cream thinned with a splash of milk plus dried ranch seasoning or fresh herbs, or mayo mixed with lemon juice and a little water
Shredded sharp cheddar: Colby Jack, Monterey Jack, or Pepper Jack for some heat; Swiss or provolone if you want something milder and more meltable
Deli ham: sliced turkey or chicken breast, thin roast beef, or for a vegetarian twist roasted red peppers with hummus or sliced avocado

Pro Tips

1) soften the cream cheese till it’s really spreadable, then beat it well so there are no lumps. if it’s stubborn add a tablespoon of ranch or a splash of milk while you beat it, that makes it silky without watering it down.

2) warm the tortillas just enough so they bend, not so hot they get soggy. stack them and keep them wrapped in a towel while you work so they stay pliable, and if you’re making a big batch keep them in a low oven to stay warm.

3) for super clean pinwheels chill them tight, then freeze for 10 to 15 minutes before slicing. use unflavored dental floss or a very sharp knife and wipe the blade between cuts, you’ll get neat rounds every time.

4) mix up the flavor and texture: add a bit of finely diced celery or red pepper for crunch, swap in smoked or pepper jack cheese for extra bite, or spread a thin layer of mustard to cut the richness. taste as you go, dont over salt.

Ham And Cheese Roll Ups (Tortilla Roll Ups) Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

525

kcal

Equipment: 1. Medium mixing bowl, for softening and mixing the cream cheese and ranch
2. Electric hand mixer or a sturdy wooden spoon, to beat the cream cheese smooth
3. Measuring cup (1/2 cup) or measuring spoons, to portion the ranch dressing
4. Sharp chef knife or unflavored dental floss, for clean 1 inch pinwheel slices (floss is great for no-stick cuts)
5. Cutting board, to slice green onions and cut the rolls on
6. Microwave or dry skillet, to gently warm the tortillas so they bend not crack
7. Damp paper towel and plastic wrap, to keep tortillas warm and to tightly chill the rolls
8. Rubber spatula or butter knife, to spread the cheese mixture evenly on each tortilla
9. Serving platter, to arrange the pinwheels for serving and storage

Ingredients

8 large flour tortillas 10 inch
8 oz cream cheese softened room temp if you got it
1/2 cup ranch dressing
2 cups shredded sharp cheddar cheese or your favorite cheese
8 oz thinly sliced deli ham about 8 to 10 slices
3 to 4 green onions thinly sliced
Salt and black pepper to taste optional

Directions

Soften the 8 ounces cream cheese so it's spreadable, either leave it on the counter for 30 to 60 minutes or microwave in short bursts of 10 to 15 seconds until just soft, don't melt it.
In a medium bowl beat the softened cream cheese with 1/2 cup ranch dressing until smooth, then fold in the 2 cups shredded cheddar cheese and the 3 to 4 thinly sliced green onions, season with salt and black pepper if you want.
Warm the 8 large flour tortillas a little so they bend instead of cracking, wrap the stack in a damp paper towel and microwave about 20 to 30 seconds or heat each briefly in a dry skillet, let cool enough to handle.
Lay one tortilla flat, spread a thin even layer of the cream cheese mixture over it leaving about a half inch border around the edge so the filling wont squeeze out when you roll.
Lay 1 to 2 slices of the thinly sliced deli ham on top of the spread to cover the surface, press lightly to compact everything.
Roll the tortilla up tightly from one edge to the other, tuck the ends in as you go so it stays neat, repeat with remaining tortillas.
Wrap each roll tightly in plastic wrap or push several rolls together and wrap the whole batch, refrigerate at least 30 minutes and up to 2 hours so the filling firms and makes clean slices.
Unwrap and slice each roll into about 1 inch thick pinwheels using a sharp knife or unflavored dental floss for cleaner cuts, wipe the knife between cuts if the cheese sticks.
Arrange on a platter, garnish with extra sliced green onion if you like, keep refrigerated until serving and they will stay good for a day or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.