Add cream cheese to a medium bowl, and smooth it out with a fork. Add sour cream and ranch seasoning to the bowl and stir together, until it is all fully mixed.

Chop/shred your veggies.

Lay the tortillas out flat and scoop ¼ of the mixture onto each one, then spread it out to cover the entire tortilla.

Spread out a ¼ cup of each - carrots, broccoli, mushrooms, and bell pepper onto each of the tortillas.

Start at one end, and tightly roll the tortilla.

Refrigerate for 1-2 hours.

Remove from the refrigerator, and cut of the ends of each tortilla, then cut the rest into 1 inch slices.

Set cut side up on a platter, and serve.