Garden Dill Pickle Tortilla Roll-Ups

These easy Garden Dill Pickle Tortilla Roll-Ups are creamy, crunchy, salty, and slightly sweet from the honey ham. Made with homemade garden dill pickles, whipped cream cheese, and diced honey ham, they’re the perfect quick snack or easy appetizer.

Prep Time: 10 minutes
Chill Time: 30 minutes, optional
Servings: About 24 roll-ups

Ingredients

4 large flour tortillas

8 oz whipped cream cheese

1 cup finely diced honey ham

¾ cup finely diced dill pickles

Directions

Make the filling

Combine the whipped cream cheese, diced honey ham, and diced dill pickles in a bowl. Stir until evenly combined.

Fill the tortillas

Lay each tortilla flat and spread an even layer of the cream cheese mixture over the surface, going almost to the edges.

Roll

Starting at one end, tightly roll each tortilla into a log.

Chill

For easier slicing, refrigerate the rolled tortillas for about 30 minutes. If you’re ready to snack, you can slice them right away!

Slice and serve

Using a sharp knife, cut each tortilla into bite-sized pinwheels. Serve chilled or at room temperature.

Kimberly’s Garden Tip

This is one of my favorite ways to use the dill pickles I canned from cucumbers grown right in my garden. Pat the pickles dry before dicing so you get plenty of pickle flavor and crunch without making the filling watery.

Make Ahead

Prepare the tortilla rolls ahead of time, cover tightly, and refrigerate. Slice just before serving for the freshest-looking pinwheels.

Storage

Store leftover roll-ups in an airtight container in the refrigerator for up to 2–3 days.

Simple ingredients, homemade garden pickles, and a snack that comes together in minutes!