Place the softened cream cheese in a mixing bowl and stir it well using a spoon or spatula until it becomes completely smooth and creamy. Take a moment here to break up any lumps, as a smooth base will make the filling easier to spread and give the pinwheels a better texture.

Add the finely chopped and well-drained pickles to the bowl, followed by the shredded cheese, seasoning, and pickle juice. Mix everything together gently but thoroughly, making sure the pickles and cheese are evenly distributed throughout the cream cheese. The mixture should be thick and creamy, not runny. If it looks too wet, stir in a little extra shredded cheese.

Lay a low-carb tortilla flat on a clean work surface. Spoon the pickle dip onto the tortilla and spread it evenly from edge to edge, using the back of a spoon or spatula. Leave a small border around the edges so the filling doesn’t squeeze out when you roll it.

Starting from one side, carefully roll the tortilla up as tightly as you can into a log shape. Apply gentle pressure as you roll to keep it compact, but don’t worry if it isn’t perfectly shaped. Place the rolled tortilla seam-side down and repeat with the remaining tortillas if needed.

Transfer the rolled tortillas to the refrigerator and chill them for at least 30 minutes. This step helps the filling firm up and makes slicing much easier. Once chilled, use a sharp knife to slice the rolls into even pinwheels, then arrange them on a plate and serve cold.