Chop both dill and parsley, add them to the bowl as well
Peel and press garlic
Mix everything and mix mayo in, amount of mayo you need will depend on how liquid mayo is, rule of the thumb: stuffing should not be too liquid, but it should be homogeneous and a spread-like
Arrange one flour tortilla on a plate (don’t warm it up, or it may not fold); spread an even layer of stuffing on top of it (I used fork here); don’t put too much or it will be harder to fold, about 2-3 tortilla size thick
Roll the tortilla tightly with stuffing inside
Then fold tortilla roll into plastic wrap; repeat the same procedure for remaining stuffing; put all rolls into fridge for at least 30 mins (but can be left there overnight too)
Right before serving tortilla rolls take them from fridge, remove wrap and slice each into pieces about 3/4 of an inch (first and last pieces will not look to good so you can eat them right away)
Arrange rest on a plate and serve as an appetizer or snack