Preheat oven to 375˚F. Lightly grease two baking sheets.
Cut 4 ¼” slices vertically from eggplant. (Save the rest of eggplant for another use)
Place the eggplant on a baking sheet in one layer. Lightly brush eggplant with olive oil and roast until tender, 12 – 15 minutes.
Meanwhile toss the mushrooms and zucchini in a bowl with oil.
Arrange in one layer on another baking sheet, roasting until tender, about 10 minutes. Set aside.
Toss the red pepper, onion and garlic with the remaining oil, salt and rosemary. Spread the vegetables in one layer and roast until softened, about 15 minutes. Discard the onion and garlic, (personal preference)
To assemble one wrap, spread a quarter of the cream cheese to thinly cover one side of the tortilla completely, position on the top.
Arrange a quarter of each vegetable over two-thirds of the tortilla, without the cream cheese. Begin with eggplant, red pepper, followed by a layer of mushrooms, zucchini.
Roll up the filled tortilla, jelly roll fashion, starting at the bottom, keeping the rolled part toward you.