Pickle Wraps

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Transcript

00:00Pickle Wraps

00:01These crispy dill pickles wrapped in savory ham and creamy, spicy ranch filling

00:06deliver a tangy, crave-worthy bite that's quick to make, low-carb, party-ready, and dangerously addictive.

00:14For the cream cheese mixture, combine 2 ounces of softened cream cheese with 1 1⁄2 teaspoon of spicy ranch dressing mix.

00:22For assembly, use 2 slices of deli ham, preferably thick-cut for easier rolling,

00:27and 2 whole dill pickles that are medium-sized, firm, and crunchy.

00:31Mix softened cream cheese with spicy ranch dressing mix until smooth and fully blended.

00:37Let it warm slightly if needed for easier mixing.

00:40Lay the deli ham slices flat and spread the cream cheese mixture evenly across each,

00:44leaving a small border to prevent overflow while rolling.

00:48Place a dill pickle at one end of each slice, keeping it aligned for clean, even rolls.

00:52Roll the ham tightly around the pickle, securing the filling and maintaining a firm shape.

00:58Wrap each roll and refrigerate until fully chilled and easy to slice.

01:02Unwrap, slice into neat rounds, and serve immediately for the best texture.

01:06Each 3-piece serving offers around 90 calories, 7 grams of protein, and very low carbs,

01:12making these wraps great for keto or low-carb diets.

01:14They provide probiotics, essential amino acids, calcium, and antioxidants,

01:20though they aren't suitable for vegan or kosher plants.

01:23Refrigerate wrapped rolls for up to 3 days or sliced wraps for 1 day.

01:27Do not freeze, as the cream cheese turns grainy.

01:30For best results, prepare rolls 2 days ahead and slice before serving.

01:35When doubling, mix the cream cheese in a larger bowl

01:37and assemble in a spread-then-pickle-then-roll sequence.

01:41These simple, creamy, tangy pickle wraps are irresistibly easy,

01:46versatile, and crowd-pleasing.

01:48Perfect for snacks or effortless party appetizers.