Prepare the cheesecake filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Beat with an electric mixer until completely smooth and fluffy. Set aside.

Prepare the fruit: Ensure all diced fruit (strawberries, pineapple, oranges, blueberries) is very dry. Gently fold the prepared fruit into the cream cheese mixture. Be careful not to mash the fruit; you want visible chunks.

Assemble the roll-ups: Lay the four large tortillas flat on a clean surface. Evenly divide the cheesecake fruit mixture among the four tortillas, spreading it thinly across the surface, leaving about a 1-inch border on all sides.

Roll the tortillas tightly: Starting from one edge, tightly roll each tortilla like a burrito. Place the finished rolls seam-side down on a plate or cutting board.

Chill the roll-ups: Wrap the rolled tortillas tightly in plastic wrap and refrigerate for at least 1 hour. This helps them firm up and prevents them from unrolling.

Slice and serve: Once chilled, remove the plastic wrap. Using a sharp knife, slice each roll into 2-inch thick pieces (each tortilla should yield about 2-3 roll-ups). Serve immediately.