Beat the softened cream cheese in a small bowl until fluffy. It should look smooth enough to spread without pulling at a tortilla.

Mix in the feta, chives, and dried cranberries, then divide the filling evenly among the four tortillas and spread it across each one. The cranberries and chives should be distributed throughout the creamy layer.

Roll up each filled tortilla, enclose it tightly in plastic wrap, and refrigerate for at least 1 hour. The chilled rolls should feel firm enough to hold their round shape when handled.

Unwrap the rolls, cut them into slices, and serve. Each slice should show a distinct swirl of tortilla and filling.