01 -
In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and airy.
02 -
Gently fold in the crumbled feta, chopped chives, and dried cranberries until the mixture is evenly blended.
03 -
Lay each tortilla flat and spread the cream cheese mixture evenly over the surface, leaving about 1/2 inch at the edges.
04 -
Firmly roll each tortilla into a tight cylinder. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to set.
05 -
Remove plastic wrap and cut each rolled tortilla into bite-sized slices. Arrange on a serving platter and present chilled or at ambient temperature.