Let the cream cheese sit out until it softens to room temperature.

Wash and dry your carrots, broccoli, and bell peppers, then finely chop them.

In a large mixing bowl, combine the chopped veggies, cheddar cheese, cream cheese, sour cream, and ranch seasoning. Mix until all ingredients are well-combined.

On a clean surface, lay out each tortilla. Spread about 1/3 cup of the vegetable cream cheese mixture onto each tortilla, making sure to cover the whole tortilla.

Tightly roll each tortilla from one side to the other, applying gentle pressure to keep it tight. Place seam side down on a baking tray.

Wrap each rolled tortilla in plastic wrap and place them seam side down in the fridge. Chill for at least one hour to firm up.

Once chilled, remove the wrap, cut each roll into 1/2" thick slices, and discard the ends. Arrange the slices on a platter and serve immediately.