Tortilla Roll Ups are filled with cream cheese, ham, cheese, and ranch seasoning. It’s one of my easiest and quickest appetizers for game day, Easter, or any party or occasion. It’s always delicious, and has become a favorite of my family. It only takes about 10 minutes to prep this ham and cheese pinwheels recipe, no cooking required! My kind of recipe.
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What’s in Tortilla Roll Ups
The best thing about this easy pinwheel recipe is that I only need a handful of ingredients (6 to be exact) and about 10 minutes to to put it all together! As a busy mom, it’s so important to have favorite recipes to make that are also simple. This recipe always brings in a ton of compliments.
- Tortillas: Flour tortillas work best for this recipe. 8-10 inch tortillas are the ideal size, but you can follow the steps with any size–you’ll just need to adjust how much filling goes in each if they’re smaller.
- Cream Cheese: This creates a creamy base for the filling. Let blocks of cream cheese soften and come to room temperature before using. Low-fat and fat-free versions work too.
- Ham: Use finely chopped pieces of ham to mix into the filling. This could be substituted with chopped chicken or turkey.
- Cheese: Use shredded cheese. Sharp cheddar is my favorite for these pinwheels, but use whatever you like.
- Ranch Seasoning: Mix a packet of this into the cream cheese for a nice savory flavor. You can make your own dry ranch seasoning if you like.
- Green Onion: Chopped green onion adds a nice bit of texture and crunch into this snack.
This is such a versatile appetizer recipe. It’s easy to swap out ingredients to make your own variations, so get creative!
Ham and Cheese Pinwheel Recipe Variations
- Spicy: When I want to make these roll ups spicy, I add a bit of chili seasoning, red pepper flakes, or a spicy ranch mix.
- Mexican: I’ve swapped out the ranch mix for taco seasoning, used a Monterey Jack or Mexican cheese blend, and sprinkled in cilantro. I find them so delicious dipped in taco sauce! I also have this Mexican pinwheel recipe takes it up a notch with chorizo sausage.
- Vegetarian: I’ve skipped the ham, and these still taste amazing. I sprinkle in some veggies like bell peppers and cauliflower for some texture.
- Jalapeño Popper: These jalapeño cream cheese roll ups are filled with bacon, jalapeños, and a bit of spice. It’s a variation that my husband loves.
- Skip the Tortilla: When I don’t have tortillas on hand, I make these ham roll ups. It’s a great option for keto and gluten-free eaters.
How to Store
I store leftovers in an airtight container in the refrigerator up to 4 days (although I find they are best if eaten within 2 days). When I haven’t sliced the tortilla rolls yet, I keep them whole and wrap in plastic wrap.
How to Freeze
When freezing, I wrap rolls tightly in a double layer of plastic wrap, and place in a freezer-safe resealable bag. I freeze up to 1 month. Let them thaw in the fridge before serving. I love making these ahead of game day and then they’re ready to go when we want to celebrate.
I have found that these easy ham and cheese tortilla roll ups are the perfect party appetizer for any occasion. Bring them to a potluck, Super Bowl party, Easter lunch, or serve them for New Year’s Eve or game day.
5-Star Review
“This recipe is a keeper forever! Made this for our family gathering yesterday (12.23.19) and it didn’t last at all. Next time I’ll have to double or maybe triple the recipe, lol. Thanks for sharing!!” – Jacqueline Watley
Ham and Cheese Tortilla Roll Ups
Equipment
- Glad® Press’n Seal® for prep
Ingredients
- 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
Instructions
- 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.
Video
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Party Appetizers We Love
- Deviled Eggs
- Pizza Cupcakes
- Everything Bagel Pigs in a Blanket
- Enchilada Cups
- Shrimp Summer Rolls
- Lettuce Wraps
- Pizza Pinwheels
- Ham and Cheese Sliders
As long as you eat these within 2-3 days, there shouldn’t be any issues with sogginess. The fresher they are when you serve them, the better.
I recommend refrigerating the roll ups for 1-2 hours before slicing. Chilling helps meld the ingredients together so they don’t fall apart after cutting.
These ham and cheese pinwheels are best served cold.
Yes. These are great to make the night before serving, and can be made up to 2 days ahead of time.
Can I use the whipped cream cheese instead of the blocks?
That should work fine. It’s not as dense as the blocks so it will change the texture slightly, but overall it’ll certainly taste the same.
Amazing thank you for sharing
Thanks for stopping by, Jennifer!
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.
Definitely looking to making these my mema made something similar as a kid….. So stoked. My mouth is watering and just got my ingredients.
I hope it brings back great memories!
Can I use Ranch dressing instead of ranch mix?
It’ll be a bit more liquidy. If you can use powder mix that is best for ultimate flavor and texture!
I’ve made these for a church pot luck. They were gobbled up before I could get one.
I’m making them for Thanksgiving brunch.
Yay! Thanks for sharing, Linda!
Can I make them and freeze them for 2 weeks?
You can definitely try, they may get soggy though so best fresh-made!
what size tortilla . taco size or bureito size
You’ll definitely want a larger tortilla so I would avoid using taco size unless that’s all you have!
What size packages of cream cheese? 3 ounce or 8 ounce?
I use 8oz packages :).
This recipe is a keeper forever! Made this for our family gathering yesterday (12.23.19) and it didn’t last at all. Next time I’ll have to double or maybe triple the recipe, lol. Thanks for sharing!!
How awesome!! I’m so happy to hear that!