Place the ham, egg, celery, red onion, cream cheese, mayonnaise, mustard, pickle relish, and pepper into a food processor. Pulse a few times to break up the ingredients and then scrape down the sides. Continue to pulse until everything is combined and well chopped up, you can leave this a little on the chunky or smooth side depending on your preference.
Place a tortilla on a clean work surface. Spread 1/4th of the ham salad mixture over the tortilla leaving a ½ inch border around the outside of the tortilla. Take the bottom of the tortilla and begin to roll it over itself to form a log. Try to roll it tightly but not so tight that the tortilla breaks.
Take a large piece of plastic wrap and roll the log into the piece of plastic wrap tightly and tuck the ends under. Repeat with the remaining tortillas and filling.
Place in the fridge for at least 4 hours or overnight is best. Discard the plastic wrap and cut them into about ½ inch slices. Serve immediately.
Video
Notes
I normally do not add salt, as several other ingredients, like the ham and relish already have a salty flavor. Therefore, I only add pepper without the salt.
If you don’t like sweet pickle relish you can use dill pickle relish or chopped up pickles of your choice. I think the sweetness really works for these rolls.
I would use these rolls within 2 to 3 days of being stored in the fridge because the longer they are refrigerated, the more likely that they may turn the tortillas soggy.