Directions

1. In a large bowl, mix the whipped cream cheese and sour cream together until smooth and creamy, about 2-3 minutes. Sprinkle in the finely grated sharp cheddar cheese, finely chopped leftover ham, and dry Ranch mix, then mix until fully combined.
2. Sprinkle in the green onion and mix to combine.
3. Spread 1/4 cup of the mixture onto a flour tortilla. Spread the mixture into a thin layer to coat the entire surface of the tortilla. Tightly roll up the tortilla, but being careful not to squeeze any of the filling out of it. Repeat until you run out of filling.
4. Allow the rolled tortillas to chill in the refrigerator for fifteen minutes, then cut into eight equal bite-size pieces. (Discard the ends if they aren’t visually appealing) Arrange on a platter and serve cooled or at room temperature. Alternatively, bake at 350 for 8-10 minutes to warm them.