In a small bowl, mix together the softened cream cheese, olive oil, thyme, salt, and black pepper until well combined. Stir in the chopped parsley, basil, and rosemary.

In a separate bowl, whisk together the honey and Dijon mustard until smooth. Set aside for later use.

Lay a tortilla wrap flat on a clean surface. Spread a tablespoon of the cream cheese mixture onto the center of the tortilla, leaving a 1-inch border around the edges.

Roll the tortilla tightly, applying gentle pressure to secure the filling inside. Repeat with the remaining tortillas and filling ingredients.

Place the roll-ups on a baking sheet lined with parchment paper and brush the tops with the honey-Dijon mustard mixture.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and the tortillas are lightly browned.

Remove from the oven and let cool for a few minutes before serving warm.