Combine cream cheese and ranch dressing mix with an electric mixer. Spread a thin layer onto a tortilla, almost all the way to the edges.
Lay 4 slices of lunch meat on top of the cream cheese mixture, but not covering the very edge of the cream cheese. Lay 3-4 slices of cheese on top of the meat slices. Spread a thin layer of cream cheese mixture on top of the cheese.
Roll the tortilla around the meat and cheese as tightly as possible, but without tearing the tortillas. If time allows, wrap the rolled tortilla in plastic wrap and refrigerate for several hours before cutting. If time doesn't allow, skip the wrapping and refrigeration. Cut rolled tortillas into approximate 1 1/2" pinwheel slices. With discarding the ends, you should end up with 4 good size slices from soft taco sized tortillas.
Insert a toothpick or lollipop stick into the tortilla pinwheel to help hold it together.