Beat the softened cream cheese and dry ranch mix in a bowl until completely smooth and no lumps remain, about 2 minutes. The mixture should be easily spreadable - if too stiff, microwave for 10 seconds.

Finely chop the broccoli florets until they resemble coarse crumbs - you want tiny pieces that won't tear the tortillas. Grate the carrot on the fine side of a box grater and squeeze firmly in a clean kitchen towel to remove excess moisture. This step is crucial for preventing soggy pinwheels.

Fold the shredded cheddar, chopped broccoli, grated carrot, and sliced green onions into the cream cheese mixture until evenly distributed. The filling should be thick and hold its shape when scooped.

Lay a tortilla on your work surface. Spread one-third of the filling evenly to the edges using an offset spatula or butter knife. Press a single layer of spinach leaves over the filling, tearing leaves to fill gaps. The spinach creates a barrier that keeps the tortilla crisp.

Starting from the edge closest to you, roll the tortilla away from you as tightly as possible without squeezing filling out the ends. Wrap the log snugly in plastic wrap and twist the ends to seal. Repeat with remaining tortillas. Chill for at least 30 minutes or up to 24 hours - this firms the filling and makes clean slicing possible.

Unwrap one log and place seam-side down on a cutting board. Using a sharp, thin-bladed knife, slice into 8 even rounds, wiping the blade clean between cuts. Arrange cut-side up on a platter. Repeat with remaining logs. Serve immediately or cover and refrigerate up to 4 hours.