Prepare the Filling:

1. Mix Cream Cheese Base: In a mixing bowl, combine softened cream cheese, sour cream, ranch seasoning mix, garlic powder, and black pepper. Use an electric mixer or sturdy spatula to beat until smooth and creamy, about 1-2 minutes. The mixture should be spreadable but not runny.

Assemble the Roll Ups:

2. Prepare Tortillas: Lay out flour tortillas on a clean work surface. If tortillas are cold from the refrigerator, let them sit at room temperature for 5-10 minutes—they’ll be more pliable and easier to roll without cracking.
3. Spread Filling: Using a butter knife or offset spatula, spread a generous, even layer of cream cheese mixture over each tortilla, covering the entire surface from edge to edge. Use about 2-3 tablespoons per tortilla.
4. Layer Deli Meat: Place 2-3 slices of deli meat evenly over the cream cheese layer, covering the tortilla but leaving about ½ inch bare at the top edge (this helps seal the roll).
5. Add Cheese: Sprinkle about 3-4 tablespoons shredded cheese evenly over the deli meat.
6. Add Vegetables: Layer chopped lettuce, diced bell peppers, green onions, and any optional vegetables evenly over the cheese. Don’t overfill or the roll ups will be difficult to slice.

Roll and Chill:

7. Roll Tightly: Starting from the bottom edge (closest to you), roll the tortilla up tightly but gently, keeping ingredients tucked in as you roll. The bare edge at the top will seal the roll when you reach it. Roll as tightly as possible without squeezing out the filling—tight rolls create prettier pinwheels.
8. Wrap: Wrap each rolled tortilla tightly in plastic wrap, twisting the ends like a candy wrapper. This helps them hold their shape and keeps them from drying out.
9. Chill: Refrigerate wrapped roll ups for at least 1 hour (or up to 24 hours). Chilling makes them much easier to slice and helps flavors meld.

Slice and Serve:

10. Slice: Remove plastic wrap. Using a sharp knife, trim off about ½ inch from each end (these ends are usually messy). Cut each roll into ¾-inch to 1-inch thick slices. Wipe knife clean between cuts for cleanest slices.
11. Serve: Arrange pinwheels cut-side up on a serving platter. Serve immediately or cover and refrigerate until ready to serve.