Let's cook.
In a medium bowl, combine the softened cream cheese and ranch dressing. Mix until smooth and well combined.
Lay each flour tortilla flat on a clean surface.
Spread an even layer of the cream cheese mixture over each tortilla, extending almost to the edges.
Evenly sprinkle the shredded carrots, diced red bell pepper, and chopped spinach over the cream cheese layer on each tortilla.
Arrange the deli-sliced turkey breast over the vegetables, ensuring an even distribution.
Starting from one edge, tightly roll up each tortilla. Ensure the roll is firm to prevent it from unraveling.
Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels. You should get about 6-8 pinwheels per tortilla.
Arrange the pinwheels on a platter and serve immediately, or refrigerate for later.
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