In a large mixing bowl, combine 8 oz of softened cream cheese, 1 cup of chopped dried cranberries, and ½ cup of crumbled feta cheese. Use a hand mixer or spatula to blend until smooth.

Lay four large flour tortillas flat on a clean surface.

Evenly divide the creamy filling among the tortillas, leaving about half an inch border around the edges.

Starting from one edge, tightly roll each tortilla to encase the filling completely.

Once rolled, wrap each tortilla tightly in plastic wrap and refrigerate for at least 1 hour.

After chilling, unwrap the rolls and slice into approximately 12 equal pieces.

Arrange the sliced pinwheels on a serving platter, garnishing with extra cranberries or herbs.