Ingredients
4–6 large low-carb tortillas
2 cups diced ham
1 1/2 cups chopped dill pickles
8 oz cream cheese, softened
1/2 cup shredded cheddar or mozzarella (optional)
1–2 tbsp pickle juice (for extra flavor)
Black pepper to taste
Instructions
1. Make the filling
In a large bowl, mix softened cream cheese until smooth.
Stir in diced ham, chopped pickles, shredded cheese (if using), a splash of pickle juice, and black pepper. Mix until well combined.
2. Assemble
Lay a tortilla flat.
Spread a generous layer of the ham mixture evenly across the surface, going all the way to the edges.
3. Roll
Tightly roll the tortilla into a log.
Wrap in plastic wrap and refrigerate for at least 30–60 minutes so it firms up and slices cleanly.
4. Slice
Remove from fridge and slice into 1-inch rounds.
Tips
Pat pickles dry before mixing to avoid watery filling.
Add a little garlic powder or dried dill for extra flavor.
Store in the fridge up to 3 days.
