Lay a tortilla on a flat cutting board. Spread 2 Tbsp. cream cheese over entire surface of tortilla. Cover the whole thing so the cream cheese acts like glue to keep the roll closed.
Lay 2 ½ slices deli thin sliced cheddar cheese in a line down the middle of the tortilla.
For ham rolls, lay 2 ½ thin slices ham on top of the cheese slices. (Skip this step if making vegetarian rolls).
Spread 1 Tbsp. cream cheese down the middle of the ham or cheese slices.
Dry off about four pickles with a paper towel to remove surface moisture. Lay pickles in a line down the middle of the cheese or ham slices.
Roll tortilla tightly starting at one edge parallel with the pickles. Continue to roll tightly over pickles to the other edge. Press and squeeze roll to ensure it will stay together.
Cut tortilla roll into 1 inch sections. Squeeze individual bite size rolls as needed to get them to stay together.
Repeat for remaining three tortillas. Customize as desired for amount of vegetarian and meat rolls.
Serve immediately or store in the refrigerator.