In a medium bowl, combine softened cream cheese, chopped cranberries, pecans, green onions, orange zest, honey, cinnamon, salt, and pepper. Mix until smooth and evenly blended.

Lay a tortilla flat on a clean surface and spread a generous layer of the cranberry-pecan mixture evenly over it, leaving a small border around the edge.

Starting from one end, roll the tortilla tightly into a log shape. Repeat with the remaining tortillas and filling.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.

Once chilled, unwrap and slice each roll into 1-inch pinwheels.

Arrange on a serving platter and garnish with extra orange zest, if desired. Serve immediately or refrigerate until ready to serve.