Cut the cream cheese into four equal pieces, and spread it evenly on each tortilla.
In small bowl, mix together cranberries, onions and garlic salt. Sprinkle evenly over cream cheese spread. Lightly press mixture into cream cheese. Roll up each tortilla.
Wrap each tortilla separately in plastic wrap and refrigerate at least an hour.
Just prior to serving, cut each tortilla into 10 even pieces using a serrated knife. Discard uneven outside edges. Place them on a serving dish.