Beat softened cream cheese with pickle juice until smooth, then mix in chopped pickles, garlic powder, onion powder, and dill; chill 10 minutes if too loose.

Spread the mixture over a tortilla, add a single layer of deli meat; warm tortillas briefly if they crack.

Roll the tortilla tightly and evenly; repeat with remaining tortillas.

Wrap each roll in plastic and chill at least 1 hour (up to 24); freeze 10 minutes if slicing is messy.

Slice into ½-inch pieces with a sharp knife, wiping between cuts, and serve chilled.