Spread 2 oz of cream cheese onto each tortilla. You can leave some off the side edges, as you will not be serving that portion.

Chop the dill, and sprinkle evenly between the 4 tortillas.

Start 2 inches off the left side of the tortilla, and layer 3 slices of ham, then repeat next to that layer, ending 2 inches off the right side. Use 6 slices total per tortilla.

Chop the pickles and sprinkle them over the ham.

Start from the bottom end, then roll the tortilla up into itself.

Wrap with plastic wrap, and refrigerate for 1 hour, or until ready to serve.

Right before serving, unwrap, then cut 2 inches off each edge with a serrated knife, and slice the rest into 6 equal size pieces.

Arrange on a platter to serve.