In a medium mixing bowl, combine the softened cream cheese, crushed pineapple, dried cranberries, green onions, and vanilla extract. Mix until smooth and creamy.

Lay one tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture over the tortilla, leaving a thin border.

Starting at one end, roll the tortilla tightly into a log, keeping the filling tucked inside. Repeat with the remaining tortillas.

Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour, or until firm.

Once chilled, unwrap and slice each roll into 1-inch pinwheels with a sharp knife.

If using pecans, gently press the chopped nuts on the edges for extra flavor.