In a mixing bowl, combine cream cheese, chopped chives, and dried cranberries until smooth and creamy.

On a clean surface, lay out two tortillas slightly overlapping to create a larger wrap.

Spread the cream cheese mixture evenly over the tortillas, leaving a small border around the edges.

Layer turkey slices over the cream cheese mixture, followed by Havarti cheese slices.

Add Romaine lettuce leaves on top of the turkey and cheese.

Starting from one end, tightly roll the tortillas into a log shape.

Wrap the rolled pinwheels in plastic wrap and refrigerate for at least one hour.

After chilling, unwrap and slice into 1-inch pieces for serving.