Soften the cream cheese: Leave at room temperature for 30 minutes or microwave for 10–15 seconds until spreadable.

Prepare the filling: In a medium bowl, combine softened cream cheese, crumbled feta, chopped cranberries, and green onions. Mix until smooth and evenly blended.

Assemble the rolls: Lay a tortilla flat and spread about ¼ of the mixture evenly across the surface, all the way to the edges.

Roll tightly: Starting from one edge, roll up the tortilla snugly, ensuring no gaps. Repeat with remaining tortillas.

Chill: Wrap each roll in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the filling set and makes slicing clean and easy.

Slice and serve: Remove from the fridge and cut each roll into ½-inch pinwheels using a sharp serrated knife. Arrange on a platter and serve chilled or slightly cool.