In a bowl, combine the cream cheese, and ½ of ranch dressing mix. Add black pepper and mix well until combine.
Place the tortillas on a work surface. Distribute and spread the cheese mixture evenly over the tortillas, leaving one inch (2.5 cm)margin on the sides.
Arrange 1 tbsp of green onions, red and green bell peppers in a straight line 1 inch (2.5 cm) from the nearest end of the tortillas.
Roll each tortilla into a wrap sandwich, starting with the salsa-lined side.
Place the rolled tortillas on a sheet of waxed paper or plastic wrap and wrap them; twist or fold the ends to seal properly.
Put in the refrigerator for at least 1 hour and at most 8hours.
Remove the wraps from their packaging; cut and discard the ends.
Cut the rolls into 1/2-inch (1.25 cm) slices on the diagonal, making 8 slices per roll.
Arrange the slices on a plate and garnish with the sprigs of fresh parsley.