Ranch Roll-Ups

• Eight 8-inch flour tortillas.  ETA: Using this size rather than the very small ones will eliminate so many "end" pieces.  However, the next day I tried some 10-inch burrito size, and they weren't as easy to roll because they were thicker.  Guess it depends on what you like.  :)
• ham, turkey, and/or pepperoni
• 1 8oz. block of cream cheese
• 1 packet of ranch dip/dressing mix
• ¼ cup (or less) green pepper, finely chopped
• ¼ cup (or less) onion, finely chopped

►Warm up the cream cheese a little in the microwave - about 45 seconds.  Mix in the dry packet of ranch dip.  I just used a spoon.  Add in the peppers and onions.  You can refrigerate now if you want to make them later.
►Spread a spoonful of the ranch mixture onto the tortilla, leaving about an inch and a half on one edge with no ranch mix.  When you roll it up later from the other side, it will smoosh enough ranch mix toward that empty edge to make it stick.

Place a slice or two of ham, turkey, or slices of pepperoni on the ranch mixture.  These will smoosh to the other side too as you roll.
Refrigerate for about two hours before slicing.
We like to put lettuce on the turkey ones.
►It is best to let these chill before cutting.  Or it may get messy!
If you cut small, you might can get 10 bite-sized slices from each tortilla.  The ends will not have as much meat in them, but they're still good!  =)  These would be awesome with bacon!
My whole family loves these.  Even my brother liked them!