Begin by placing the softened cream cheese in a mixing bowl. Using an electric mixer, beat the cream cheese on medium speed for about 2 minutes until it becomes fluffy and smooth.

Gently fold in the crumbled feta cheese, dried cranberries, and chopped fresh chives into the beaten cream cheese. Mix on low speed until well combined.

Lay your flour tortillas flat on a clean surface. Evenly spread the creamy filling across each tortilla, leaving a small border around the edges.

Starting from one end, tightly roll each tortilla up to enclose the filling. Press gently as you roll to maintain a snug fit.

Individually wrap each rolled tortilla in plastic wrap, making sure they are tightly sealed. Refrigerate the rolled tortillas for at least 1 hour.

After refrigeration, carefully unwrap each roll from the plastic wrap. Using a serrated knife, slice the rolls into pinwheels about 1-inch thick and serve.