Updated
Easy tortilla pinwheels are my go-to appetizer for game day, Easter, or any party. I fill them with cream cheese, ham, cheese, and a touch of ranch seasoning for a flavor-packed bite everyone loves. They come together in just 10 minutes—no cooking required! My family can’t get enough of these simple, delicious pinwheels, and I love how effortless they are to make.
5-Star Review
“This is a great recipe, I made it for Christmas work pot luck last year it was a huge hit so making again this year. Made exactly as written 👌🏻” – Linda
Easy Tortilla Pinwheels Recipe
The best part about this ham and cheese roll-up recipe is that it comes together in just 10 minutes with only six simple ingredients. As a busy mom, I rely on quick, no-fuss recipes like this—ones that not only save time but also impress every time. These pinwheels are a crowd favorite, and I always get tons of compliments when I make them. Plus, they’re incredibly versatile—swap out ingredients to create your own delicious variations. Get creative and make them your own.
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.
Becky’s Tips
- Soften cream cheese to room temp; low-fat or fat-free works too.
- Swap ham for chopped chicken or turkey.
- Sharp cheddar is best, but any cheese works.
- You can make your own dry ranch seasoning if you like.
- Serve fresh for best taste.
- Chill roll-ups 1-2 hours before slicing to help them hold together.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Make Easy Tortilla Pinwheels Step by Step
Prepare the Filling: In a medium bowl, mix 16oz cream cheese, 1.5oz ranch mix, and ½ cup shredded cheese until smooth and well combined.
Spread the Mixture: Spread ⅕ of the cream cheese mixture evenly onto each of the 5 tortillas in a ¼-inch layer.
Add the Fillings: Sprinkle each tortilla with ½ cup ham and ½ cup chopped green onion.
Roll and Chill: Roll each tortilla tightly to ensure the cream cheese mixture binds it together. Refrigerate for 1-2 hours or until fully chilled.
Slice and Serve: Slice each tortilla into ½-inch wheels, arrange on a serving platter, and enjoy!
Easy Tortilla Pinwheels 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 that 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.
Serving Suggestions
I have found that these easy tortilla pinwheels 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.
How to Store
I store leftovers in an airtight container in the refrigerator for 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 them 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 needed a quick appetizer for my Bible study group and decided to try these since they had over six hundred reviews. I doubled the recipe and OH, MY! they got rave reviews! Some took the extras home, while others copied the recipe! Even my 97 year old dad said these were the BEST he has ever had!
Thanks Barbara! So glad they were a hit!
This is a great recipe, but I made some changes to make it simpler and tastier! First of all, I rolled a dill pickle spears into the center of the roll-ups and everyone, even the kids, agreed they were the best with pickles! And I don’t do seasoning packets, so instead of adding ranch mix, I made my own with 1/2 teaspoon of salt, 1/4 teaspoon pepper, one half teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon dried dill and 2 teaspoons lemon juice. After mixing that with the cream cheese, I simply mixed the chopped ham and cheese into the cream cheese so I could spread it all at once onto the tortilla. Easy and everyone loved the!
Hi Hanna, sounds delish! We have a homemade ranch seasoning mix recipe (click here!) for next time :)
These turned out great. The only problem I had is that a package of Hidden Valley Ranch Mix is only 1 ounce. I added some other ranch seasoning I had to make up the difference. These were a great lunch and/or snack. I’ll make them again.
This is a great recipe, I made it for Christmas work pot luck last year it was a huge hit so making again this year. Made exactly as written 👌
My Tortilla after I 0ut in refrigerator 2 hrs came out to wet or should I say Soggy. What can I do to making them more crispy Help
Hi Betty, it’s important to spread the cream cheese over the entire surface of the tortilla to ensure you’re creating a seal from the moist filling. You can also try lightly toasting the tortillas before filling them to help with this.
I am going to make this recipe and need to know approximate amount of tortillas for twenty sliced serving pieces. How many tortillas would I need?
Thanks,
I ❤️ your recipes.
Hi Tina, as written, this recipe makes 40-50 roll-ups (each tortilla is cut into about 10 pieces). For 20 pieces, we recommend halving the recipe.
Wow ! Salty! Easy recipe but next time I’ll cut back on the ranch mix. I used 1 ounce – I think half that would be good.
I increased the ham to 3/4 of a cup and 3/4 of a cup of green onion. I decreased the ranch mix to 1 1/2 tablespoons.
Great easy recipe!!!
Sooo I agree with everything but the amount of meat used in this recipe and I used slices instead I used an entire pound of ham for the 5 tortillas. I’m also impatient so I just stuck tooth picks I. To hold them together until I take them to a picnic tomorrow!
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.
Sorry to hear these didn’t turn out as expected, Ryan! We hope you have better luck with the larger tortillas!
We tried it again, using 10″, and it was much improved in terms of texture. Also, we reduced the ranch seasoning to two tablespoons and increased the amount of ham slightly (probably more like 3/4 cup). The consensus definitely was it was a bit improvement, although it was suggested to increase the ham even more! We plan to attempt the Mexican style next…I’m expecting that one to be my personal favorite!
So glad to hear you had a better second attempt!