1: Mix together the cream cheese and ranch powder until thoroughly combined.
2: Spread the cream cheese mixture evenly over the 4 tortillas, leaving a 1 inch border on all sides.
3: Lay out 2 tablespoons of each vegetable in rows across the tortillas.
4: Roll up each tortilla tightly; if the ends don't stay shut, add a bit more cream cheese to seal.
5: Cut crosswise into pinwheels and serve.
