Tortilla Roll Ups (Ham and Cheese Pinwheels) Recipe - The Cookie Rookie (2024)

4.45 from 583 votes

• ▢ 16 ounces cream cheese room temperature (2 bricks)
• ▢ 1.5 ounces Hidden Valley® Original Ranch® Seasoning Mix (1 packet)
• ▢ ½ cup shredded sharp cheddar cheese
• ▢ 5 flour tortillas
• ▢ ½ cup finely chopped ham
• ▢ ½ cup chopped green onion

• In a medium bowl, mix the cream cheese, ranch mix, and shredded cheese together.

  16 ounces cream cheese, 1.5 ounces Hidden Valley® Original Ranch® Seasoning Mix, ½ cup shredded sharp cheddar cheese

• Spread ⅕ of the cream cheese mixture onto each tortilla in a ¼-inch layer.

  5 flour tortillas

• Sprinkle each tortilla with ham and onion. Roll each tortilla tight to make sure the cream cheese binds the tortilla together.

  ½ cup finely chopped ham, ½ cup chopped green onion

• Place in the refrigerator until fully chilled, about 1-2 hours.

• Cut each tortilla into ½-inch wheels and serve.

Pinwheel Variations:

• Spicy: Make these roll ups spicy with the addition of chili seasoning, red pepper flakes, or a spicy ranch mix.
• Mexican: Swap out the ranch mix for taco seasoning, use a Monterey Jack or Mexican cheese blend, and sprinkle in cilantro if you like. These would be delicious dipped in taco sauce! This Mexican pinwheel recipe takes it up a notch with chorizo sausage.
• Vegetarian: Skip the ham, and these still taste amazing. You could sprinkle in some veggies if you like: try bell peppers or cauliflower for some texture.
• Jalapeño Popper: These jalapeño cream cheese roll ups are filled with bacon, jalapeños, and a bit of spice.
• Skip the Tortilla: Make these ham roll ups if you want to skip the tortilla and wrap ingredients in slices of ham instead. This is a great option for keto and gluten-free eaters.

Storage: Store in an airtight container in the fridge up to 4 days, or in the freezer up to 1 month.

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First attempt at these didn’t go so well. The flavor profile was all right, not great…perhaps too strong on the ranch seasoning? Anyhow, the bigger issue was one of tortilla to filling ratio. Way too much filling to tortilla. Made for a very mushy, unsatisfying feeling. The recipe card just said “5 Flour Tortillas” without mentioning a size, so I used the standard size we usually get, which are more like 6″. I now see that the web site itself suggests 8″-10″, so we’ll try these again. Maybe it will be better. Hoping to serve these as part of a wedding reception if we can get them the right consistency.

Wow! Ya’all really tore up the woman asking for clarification about the cream cheese amount. She was just asking for help. No need to be mean or rude. Don’t have anything nice to say? Don’t say anything at all! Kindness goes a long way.

Love this recipe,been eating it and making it since was a kid.Something that is REALLY good with this ,is to dip them in SALSA! sounds weird but is AMAZING.

Recipe says “Equipment Glad® Press’n Seal® for prep”, but I didn’t see anything in the instructions for its use. What do you use it for?

How much does this recipe make? I know it says serves 10, but if I’m serving children and adults that doesn’t really help me.

Tasty roll ups but I would suggest doubling the meat. I felt the recipe amount was really sparse.

Question is it a half of cup of ham on each of each tortilla? Or on all five. Seems like not enough ham?

Last edited 1 year ago by Linda widmeier

Can I use the whipped cream cheese instead of the blocks?

Amazing thank you for sharing

I had someone send me this link and I just wanted to thank you for sharing this. Normally, I’d never go out of my way to post on these sites. Anyways, someone made these at a 4th of July cookout and they were amazing. I’m definitely going to make these as well at some point in the future.