Let the cream cheese soften at room temperature until easy to mix. Place it in a bowl with garlic powder and salt. Mix until smooth and creamy with no lumps.

Add dried cranberries, chopped green onions, and shredded cheese. Stir slowly at first, then mix well until evenly combined.

Lay a tortilla flat on a clean surface. Add a portion of the filling and spread it evenly across the tortilla, leaving a small space at the top edge.

Roll the tortilla tightly into a log shape. Press gently as you roll to keep it firm and even.

Wrap the rolled tortilla in plastic wrap. Place it in the fridge for at least 1 hour to firm up.

Remove from the fridge and unwrap. Use a sharp knife to slice into small pinwheels about 1 inch thick.

Arrange on a plate and serve chilled or at room temperature.