Start by softening the cream cheese at room temperature for about 30 minutes.

Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until fluffy and smooth, which should take about 2–3 minutes.

Gently fold in the crumbled feta cheese, dried cranberries, and chopped chives.

Lay out your flour tortillas on a clean surface or cutting board.

Evenly spread the creamy filling on each tortilla, leaving about a half-inch border around the edges.

Tightly roll each tortilla into a log shape, avoiding too much pressure.

Wrap each rolled tortilla tightly in plastic wrap, ensuring there are no gaps.

Refrigerate the wrapped roll-ups for at least 1 hour, or up to 24 hours for best flavor melding.

Remove the plastic wrap and slice each roll into desired thickness, usually about 1-inch pieces.

Arrange the beautiful pinwheel shapes on a serving platter.