In a mixing bowl, beat cream cheese with an electric mixer until light and fluffy, about 2 minutes. Gently fold in chopped fresh herbs and cranberry sauce until combined.

Grab soft tortillas and lay them flat. Spread an even layer of filling across each tortilla, leaving a border.

Start at one end of the tortilla and roll it tightly into a log shape. Seal the edges as you roll.

Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.

Remove the rolls from the refrigerator and slice each log into pinwheels about 1-inch thick. Arrange on a platter.