In a large bowl, mix the cream cheese and ranch seasoning until the mixture is smooth and creamy.

Add the minced bell peppers, celery, and sliced green onion, stirring until everything is evenly distributed.

Lay out the spinach tortillas and spread about one-quarter of the cream cheese mixture evenly over each one, reaching close to the edges.

Roll each tortilla up tightly, then wrap them individually in plastic wrap to help them hold their shape.

Refrigerate the wrapped rolls for about 2 hours to firm up.

When ready to serve, unwrap and slice each roll into ½- to ¾-inch pinwheels. Arrange on a platter and serve chilled.