Crispy Ham & Double Cheese Tortilla Pinwheels

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These crispy ham & double cheese tortilla pinwheels are an easy party appetizer that’s loaded with a ton of flavors.

Made with only a handful of simple ingredients, these are so easy to prep ahead, with each bite so deliciously irresistible!

Crispy Ham and Double Cheese Tortilla Pinwheels - tortilla roll ups filled with a cream cheese, grated cheese, sour cream, garlicky crispy fried ham, shredded lettuce, and freshly chopped dill mix.

I love serving pinwheels like these at parties, game days, picnics, potlucks, and holiday get-togethers.

These can even double as a light lunch when served with some salad and fresh tomatoes and other veggies.

How To Make These Crispy Ham & Double Cheese Tortilla Pinwheels

Ingredients You’ll Need For This Recipe

3 large flour tortillas (10-inch size)
6 ounces deli ham
3 garlic cloves
1 teaspoon oil
6 ounces cream cheese, softened to room temperature
3 tablespoons sour cream
4 ounces grated cheese
A handful of green salad leaves
1 teaspoon dried onion
½ teaspoon dried garlic
Salt and pepper, to taste
1 tablespoon fresh dill

Step-by-Step Guide

1. Cut the deli ham into small pieces and crush the garlic cloves.

2. Heat the oil in a small frying pan over medium heat and add the ham and garlic.

3. Cook for 5-6 minutes until the ham starts to brown around the edges and the garlic becomes fragrant.

4. Remove from the heat and allow the mixture to cool completely.

5. Finely chop the salad leaves and fresh dill.

6. In a medium-sized bowl, combine the cream cheese, sour cream, grated cheese, chopped salad leaves, dried onion, dried garlic, salt, pepper, and fresh dill.

7. Mix until smooth and evenly combined.

8. Stir the fried ham and garlic into the cheese mixture until evenly blended.

9. Divide the filling evenly among the three tortillas and spread it into an even layer on each.

10. Leave about 1 to 1½ inches at the top edges with only a very thin layer of cream cheese to help seal the roll.

11. Fold the bottom edge of each tortilla up by about ½ inch.

12. Starting from this folded edge, roll the tortillas tightly into logs, keeping the filling tucked inside as you go.

13. Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow time for the filling to firm up.

14. Remove the chilled rolls from the refrigerator and unwrap them from the cling wrap.

15. Using a sharp knife, cut each roll into 6 pinwheels, creating 18 pieces total.

16. Arrange on a serving platter and serve within an hour.

Important Recipe Notes

I trim off the outer edges of my tortillas, as they don’t usually hold enough filling to create full pinwheels, and I always end up with flat, uneven pieces. By removing these edges before filling, I get cleaner rolls, more evenly sized pinwheels, and a much prettier presentation on my serving tray.
Allow the fried ham mixture to cool completely before mixing it with the cream cheese filling. Warm ingredients can soften the filling too much and make rolling difficult.
Make sure to fold the bottom edge up ½ inch to make rolling easier and create a tighter spiral inside each pinwheel.
Keep approximately 1 to 1½ inches near the top edge free from bulky filling to give it room to move – as you roll up, the filling will move upwards as well, and if you overload your tortilla, you risk squeezing it out the end.
Wrap the tortilla logs tightly in plastic wrap while chilling. This helps them hold their shape and prevents the edges from drying out.
These pinwheels can be made up to 2–3 hours ahead of time. Any longer and the tortillas may become too soft from the moisture in the filling.
For the cleanest cuts, use a sharp knife and wipe the blade between slices if necessary.