Begin by ensuring your cream cheese is softened. If it's too firm, place it in the microwave for about 10-15 seconds.

In a mixing bowl, combine the softened cream cheese with sour cream using a spatula or electric mixer. Blend until smooth, about 2-3 minutes.

Add the ranch dressing mix to the cream mixture. Stir well for about 1-2 minutes, ensuring the dressing is fully integrated without lumps.

Prepare your vegetables by finely chopping the red bell pepper, green bell pepper, carrots, green onions, and draining the frozen chopped spinach.

Carefully fold the chopped vegetables into the creamy mixture, ensuring they’re evenly distributed.

To make your flour tortillas pliable, warm them slightly in the microwave or on a skillet over low heat.

Place a warm tortilla on a flat surface and evenly spread a generous layer of the cream and vegetable filling across it, leaving a 1-inch border.

Starting from one edge, carefully roll the tortilla tightly, ensuring the filling stays secure inside.

Once all the tortillas are rolled, wrap each tightly in plastic wrap and refrigerate for at least 2 hours.

After chilling, remove the plastic wrap and trim the ends off each roll. Slice the roll ups into 1-inch pieces.