In a medium bowl, combine the softened cream cheese, buttermilk ranch dressing, dried dill, garlic powder, and black pepper. Mix thoroughly with a spoon or electric mixer until the spread is smooth and well-combined.

Lay out the four flour tortillas on a clean, flat surface. Spread an even, thin layer of the creamy mixture over the entire surface of each tortilla, leaving about a 1/2 inch border clear on one of the long edges.

Evenly distribute the shredded carrots, sliced red bell pepper, shredded romaine lettuce, and minced celery over the cream cheese layer on each tortilla. Ensure the vegetables are spread in an even line across the center third of the tortilla.

Starting with one of the long sides opposite the clear border, tightly roll up the tortilla. Aim for a snug roll to keep the filling secure.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 15 minutes. This chilling time helps the rolls set and makes them easier to slice cleanly.

Once chilled, remove the plastic wrap, and use a sharp, serrated knife to cut each roll into 1-inch thick slices. Serve immediately.