Mix the Creamy Base by combining softened cream cheese with chopped chives and dried cranberries until smooth.

Prepare the Tortillas by laying two tortillas side by side, overlapping slightly. Warm in the microwave for 10 seconds if desired.

Spread the Cream Cheese Mixture evenly over each tortilla, aiming for a quarter-inch thickness.

Layer the Ingredients with turkey slices, Havarti cheese, and romaine lettuce on top of the cream cheese.

Roll the Tortillas tightly, starting from the short end, keeping the filling tucked in.

Chill the Pinwheels by wrapping them in plastic wrap and refrigerating for at least 1 hour.

Slice and Serve by removing the wrap and slicing into 1-inch pinwheels, arranging them on a platter.

Store Leftovers in an airtight container in the refrigerator for up to 2 days.