In a bowl, combine softened cream cheese with ranch seasoning and cheddar cheese.
Divide the mixture between 5 tortillas, spreading it to the edges. Sprinkle with ⅕ th of the chopped ham. Roll each tortilla up tightly. Wrap each roll with plastic wrap and chill for 1-2 hours.
When ready to serve, slice the ham and cheese rolls into ½-1 inch rounds or pinwheels.
- Make ahead: You can make these the day before. I suggest waiting to slice the rolled tortillas into pinwheels until just before serving though.
- Add Veggies: Fresh vegetables diced finely will add color and flavor to your ranch cream cheese. Try cucumbers, carrots, or broccoli.
- Switch the Cheese: Swiss cheese is always tasty with ham. You could try mozzarella or Colby Jack too. Really, any type of shredded cheese you have in the fridge will probably taste great.
- Try Pickles: Diced dill pickles or sliced green olives are a tasty addition to ham and cheese pinwheels. Be sure to dry them on paper towels so that things don’t get soggy
Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 561mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Calcium: 105mg | Iron: 1mg