Easy Ham and Cream Cheese Pinwheels

Soften: Ensure the cream cheese is fully softened for easy blending.
Combine: In a large bowl, use an electric mixer or spoon to combine the softened cream cheese, sour cream (or mayonnaise), garlic powder, and onion powder until the mixture is smooth and completely lump-free.
Season: Season the mixture lightly with salt and pepper, remembering that the ham and pickles are already salty.

Fold In: Gently fold the finely chopped ham, diced pickles/relish, and pimentos/olives (if using) into the cream cheese mixture. Make sure all the savory ingredients are evenly distributed throughout the creamy base.

Spread: Lay one tortilla flat on a clean surface. Spread about 1/4 to 1/3 cup of the cream cheese mixture evenly over the entire surface of the tortilla, spreading right to the edges. Ensure the layer is thick enough to hold the mix-ins but not so thick that it squeezes out when rolled.
Roll: Starting from one edge, tightly roll the tortilla into a firm cylinder. The key to a good pinwheel is a very tight roll.
Repeat: Repeat this spreading and rolling process with the remaining tortillas and filling.

Wrap: Tightly wrap each completed tortilla roll-up individually in plastic wrap.
Chill: Refrigerate the wrapped rolls for at least 2 to 4 hours, or ideally overnight. Chilling is crucial as it allows the filling to firm up, making the rolls much easier and cleaner to slice.
Slice: Just before serving, unwrap the rolls. Using a sharp knife, slice each roll into 1-inch thick “pinwheels.”
Arrange: Arrange the pinwheels cut-side-up on a decorative platter, as shown in the image, and serve immediately.