Place 8 ounces cooked ham, roughly chopped, 1 hard-boiled egg, roughly chopped, 1/2 cup thinly sliced celery, 1/4 cup diced red onion, 4 ounces (1/2 block) cream cheese, softened to room temperature, 1/4 cup mayonnaise, 1 Tablespoon dijon mustard, 1 Tablespoon sweet pickle relish and 1/4 teaspoon black pepper into a food processor.
Pulse a few times to break up the ingredients and then scrape down the sides. Continue to pulse until everything is combined and chopped up well, you can leave this a little on the chunky or smoother depending on your preference.
Place one of the 4 burrito sized tortillas on a clean work surface. Spread 1/4th of the ham salad mixture over the tortilla leaving a ½ inch border around the outside of the tortilla.
Take the bottom of the tortilla and begin to roll it over itself to form a log. Try to roll it tightly but not so tight that the tortilla breaks.
Take a large piece of plastic wrap and roll the log into the piece of plastic wrap tightly and tuck the ends under. Repeat with the remaining 3 tortillas and filling.
Place in the fridge for at least 4 hours or overnight is best. Discard the plastic wrap and cut them into about ½ inch slices. Serve immediately.
Notes
Use burrito sized tortillas for this. It creates the perfect size pinwheel.
If you are not a fan of sweet relish you can use dill relish or omit all together.
You can make these ahead of when you need them. They are best if they chill for at least 4 hours or overnight.
You can easily double this recipe to serve more people.
You can place these Ham Salad Pinwheels in an airtight container and they should keep good for up to 3 days before they will get soggy. I don't recommend freezing them.