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Crispy Cheesy Pickle Wraps

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These crispy cheesy pickle wraps are the ultimate party snack—sharp cheddar, tangy pickles, and golden tortillas baked or pan-fried to crunchy perfection. Dunk them in creamy ranch for an addictive, crowd-pleasing appetizer or snack.

Ingredients

Scale
  • 8–10 dill pickle spears or sandwich slices, drained and patted dry
  • 8 flour tortillas (6-inch/15 cm; use gluten-free if needed)
  • 1 1/2 cups (6 oz) shredded sharp cheddar cheese
  • 4 oz cream cheese, softened
  • 8–10 thin slices deli ham or turkey (optional)
  • Butter or olive oil, for brushing
  • For the Ranch Dip:
  • 1/4 cup mayonnaise (or Greek yogurt for lighter version)
  • 1/4 cup sour cream
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh chives or parsley (optional)
  • Salt and pepper, to taste

Instructions

  1. Drain the pickles and pat them dry thoroughly with paper towels.
  2. Shred the cheddar cheese if not pre-shredded. Soften the cream cheese at room temperature.
  3. If using, lay out the deli ham or turkey slices.
  4. In a small bowl, mix together mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, pepper, and fresh chives or parsley for the ranch dip. Chill until serving.
  5. Lay out the tortillas. Spread about 1 tablespoon of cream cheese over each tortilla, edge to edge.
  6. Add a slice of deli meat if desired, then place a pickle spear (or 2-3 sandwich slices) along the lower third of each tortilla.
  7. Top with 2-3 tablespoons shredded cheddar cheese, spreading evenly.
  8. Roll up each tortilla tightly, tucking in the sides. Place seam-side down.
  9. If baking, preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil. Brush each wrap lightly with melted butter or olive oil on all sides.
  10. If pan-frying, heat 2 tablespoons oil or butter in a large skillet over medium heat.
  11. For oven: Arrange wraps on the baking sheet. Bake for 8-10 minutes, flip, then bake 3-5 more minutes until golden and crispy.
  12. For pan-fry: Place wraps seam-side down in the skillet. Cook 2-3 minutes per side, turning until all sides are crisp and cheese is bubbly.
  13. Let wraps cool for 3-5 minutes before slicing. Slice each wrap into 3-4 bite-sized pieces.
  14. Serve with chilled ranch dip.

Notes

Pat pickles dry for maximum crispiness. Spread cheese to the edges for a crispy cheese crust. Don’t overfill wraps to prevent splitting. For extra crunch, bake on a wire rack or flip halfway through. Can be made ahead and baked just before serving. Freeze unbaked wraps for later.

Nutrition

Keywords: pickle wraps, cheesy pickle wraps, crispy snack, ranch dip, party appetizer, easy snack, game day, finger food, vegetarian option, gluten-free option

Find it online: https://norasfoods.com/crispy-cheesy-pickle-wraps-recipe-easy-ranch-party-snack/