In a mixing bowl, combine 8 ounces of softened cream cheese, 3 tablespoons of chopped chives, and ½ cup of dried cranberries. Blend until smooth.

Lay two large tortillas on a clean surface, slightly overlapping to create a uniform base.

Evenly distribute the cream cheese mixture over the tortillas, leaving a half-inch border around the edges.

Layer 12 ounces of turkey slices on top of the cream cheese mixture, followed by 8 ounces of Havarti cheese slices.

Add washed and dried romaine lettuce leaves evenly over the turkey and cheese.

Starting from the short edge, roll the tortillas tightly into a log shape.

Wrap the rolled pinwheels tightly in plastic wrap and refrigerate for at least 1 hour.

Once chilled, unwrap and use a serrated knife to cut into 1-inch thick pinwheels.

Arrange the sliced pinwheels on a platter and garnish with fresh herbs or pomegranate seeds.