Let the cream cheese soften at room temperature so it spreads easily. In a bowl, beat or stir the cream cheese, sour cream, and dry ranch-seasoning mix until smooth and evenly combined.

Spread the cream-cheese mixture evenly over each large flour tortilla, leaving a narrow border around the edges. Distribute the finely chopped broccoli, red bell pepper, shredded carrots, and baby spinach evenly over the creamy layer.

Roll each tortilla tightly into a log, keeping the filling tucked inside as you roll. Wrap each log in plastic wrap and refrigerate for at least 1 hour so the filling firms and the pinwheels hold their shape.

Trim the ends if desired, then use a sharp serrated knife to cut each roll into slices about 3/4 to 1 inch thick. Wipe the knife blade between cuts for cleaner, more uniform pieces, then arrange the pinwheels on a platter.