1. In a bowl, stir cream cheese and ranch dressing mix until smooth.

2. Lay a tortilla flat and spread an even layer of the cream cheese mixture over the surface.

3. Sprinkle diced red and yellow bell peppers, cucumber, shredded carrots, green onions, and spinach leaves evenly over the spread.

4. Season lightly with salt and pepper.

5. Roll the tortilla tightly into a log and wrap in plastic wrap.

6. Chill in the refrigerator for at least 30 minutes to firm up.

7. Remove plastic wrap and trim uneven edges with a serrated knife.

8. Slice the roll into 3/4 inch rounds, wiping the knife between cuts for clean edges.

9. Arrange pinwheels on a platter and serve chilled or at room temperature.

10. Store leftovers in an airtight container in the refrigerator for up to two days.