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

Lay two large burrito-size tortillas on a clean surface, slightly overlapping each one.

Spread a generous layer of the cream cheese mixture evenly over both tortillas.

Arrange 12 ounces of turkey slices evenly across the cream cheese, followed by 8 ounces of Havarti cheese and romaine lettuce.

Starting from the shorter end, tightly roll each tortilla into a log.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour.

After chilling, slice each roll into 1-inch pinwheels and arrange on a platter.