Prepare the filling by mixing cream cheese, cranberries, powdered sugar, vanilla extract, and lemon juice in a bowl until smooth.

Spread an even layer of the cranberry cream cheese filling over each flour tortilla.

Sprinkle with walnuts or pecans if using, pressing them lightly into the filling.

Starting from one end, carefully roll the tortillas tightly to form logs.

Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.

After chilling, remove from the refrigerator and slice into 1-inch pieces.

Arrange on a serving platter and serve immediately, or cover and keep chilled until ready to serve.