Dice the strawberries and slice the blueberries in half. Pat both dry with a paper towel to remove excess moisture.

In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the vanilla, salt, and confectioners’ sugar, and mix until fully combined and creamy.

Lay one tortilla flat and spread about ⅓ of the cream cheese mixture evenly over the surface.

Add rows of strawberries, blueberries, and graham cracker crumbs across the tortilla.

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

Place the rolled tortillas in the freezer for 15 minutes to firm up for easier slicing.

Using a sharp knife, cut into ½ to ¾-inch pinwheels, wiping the knife clean between cuts for neat slices.

Plate and dust lightly with powdered sugar if desired. Serve and enjoy!