In a medium mixing bowl, combine the softened cream cheese with chopped fresh herbs, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
Place each flour tortilla flat on your cutting board or a clean work surface, fully unfurled and smooth.
Using a spatula, evenly spread a generous layer of the herb cream cheese over each tortilla, leaving a 1/2-inch border around the edges.
Distribute the cooked turkey slices evenly over the cream cheese layer. Sprinkle chopped dried cranberries across tortillas, then layer fresh spinach leaves on top.
Starting at one edge, roll each tortilla tightly into a log. Wrap in plastic and refrigerate for at least 30 minutes to firm up.
Remove from fridge, unwrap, and slice each roll into 1 to 1.5-inch pinwheels. Arrange on a platter and serve immediately or refrigerate until ready.
