In a mixing bowl, combine softened cream cheese, chopped cranberries, sugar, rosemary, thyme, and salt. Mix until well blended.

Taste and adjust sweetness if necessary.

Lay a tortilla flat on a clean surface. Spread a generous layer of the cranberry filling over the tortilla, leaving a small border around the edges.

Sprinkle chopped walnuts on top of the filling.

Starting from one edge, carefully roll the tortilla tightly into a log shape.

Wrap the roll in plastic wrap and refrigerate for at least 10 minutes to firm up.

Preheat the oven to 375°F (190°C).

Remove the roll from the plastic wrap and brush the outside with olive oil.

Place the roll on a baking sheet and bake for 10 minutes or until golden brown.

Remove from the oven and let cool slightly before slicing into bite-sized pieces.