Step 1: In a medium bowl, combine the softened cream cheese, sour cream (or mayonnaise), chopped fresh dill, garlic powder, salt, and pepper. Mix until smooth and well combined.
Step 2: Lay one flour tortilla flat on a clean surface. Spread about 1/4 of the cream cheese mixture evenly over the entire surface of the tortilla, almost to the edges.
Step 3: Arrange 2-3 slices of deli ham over the cream cheese, covering most of the tortilla.
Step 4: Place a whole dill pickle (or 2 spears, end-to-end) along one edge of the tortilla. If using whole pickles, ensure they are relatively uniform in thickness and well-patted dry.
Step 5: Tightly roll the tortilla from the pickle-laden edge, making sure the pickle is snug inside. Repeat with the remaining tortillas, cream cheese mixture, ham, and pickles.
Step 6: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial for easy slicing.
Step 7: Once chilled, unwrap each roll and use a sharp knife to slice into 1/2 to 3/4-inch thick pinwheels. Arrange on a platter and serve immediately. Enjoy!