In a medium bowl, combine the softened cream cheese, shredded carrot, green onion, ranch seasoning mix, and garlic powder. Mix thoroughly until all ingredients are well incorporated and the mixture is evenly distributed.

Lay one large flour tortilla flat on a clean work surface. Spread approximately 2 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, leaving about a half-inch border clear on one edge.

Layer 1 slice of deli turkey breast over the cream cheese spread, followed by a small layer of torn lettuce strips across the middle third of the tortilla.

Starting from the edge opposite the clear border, tightly but gently roll the tortilla away from you. Roll it as snugly as possible without tearing the tortilla.

Wrap the filled tortilla tightly in plastic wrap or parchment paper and chill in the refrigerator for at least 30 minutes. This helps the roll firm up and makes slicing easier.

Once chilled, remove the plastic wrap and slice each tortilla crosswise into approximately 1-inch thick rounds. Serve immediately or store chilled.