Begin by placing your block of cream cheese in a mixing bowl, allowing it to soften at room temperature for about 10 minutes. Using an electric mixer, beat until fluffy and smooth, then add in the mayonnaise and ranch seasoning. Continue mixing until fully combined, creating a creamy spread.

Lay out your flour or spinach-herb tortillas on a clean cutting board. Evenly spread a generous layer of the cream cheese mixture over each tortilla, leaving a small border around the edges. Next, arrange the deli meats, cheeses, and baby spinach or butter lettuce on top of the spread.

Starting from one edge, carefully roll your tortilla into a tight log shape, making sure to keep the fillings secure. Once fully rolled, you'll have a colorful log of pinwheel sandwiches that's ready for slicing.

Using a sharp knife, slice the rolled tortilla into 1.5-inch thick pinwheels. If necessary, secure them with toothpicks for easier serving.

Consider refrigerating your prepared pinwheel sandwiches for at least 30 minutes before slicing, or up to 5 hours if made ahead, enhancing flavor and texture.