Begin by chopping the deli ham, dill pickles, and green onion into small, bite-sized pieces. This ensures an even distribution of flavors in each pinwheel slice.

In a small mixing bowl, combine the softened cream cheese with the dry ranch seasoning mix. Use a spatula or spoon to mix until the cream cheese is smooth and the seasoning is fully incorporated. This will be the flavorful base that holds everything together.

Lay one flour tortilla flat on a clean surface. Spread a quarter of the cream cheese mixture evenly across the entire surface of the tortilla, ensuring it reaches the edges to help seal the roll. Sprinkle one-fourth of the chopped ham, pickles, and green onion evenly over the cream cheese layer.

Starting from one edge of the tortilla, roll it tightly but gently, ensuring it holds its shape without tearing. Continue rolling until you reach the other end, forming a firm log.

Wrap each rolled tortilla log securely in plastic wrap. Place the wrapped rolls in the refrigerator for at least 1 hour. This chilling step allows the flavors to meld together and firms up the tortillas, making them easier to slice.

When ready to serve, unwrap the tortilla logs and place them on a cutting board. Using a sharp knife, slice each roll into 1-inch pieces. Discard or enjoy the uneven ends as a snack!

Arrange the pinwheel slices on a platter for serving. These make a colorful, bite-sized appetizer that’s perfect for parties, potlucks, or a quick snack. Enjoy!