Cut the avocado in half. Remove the pit. Scoop out avocado from the peel, put in a bowl and mash with a fork. Add the softened cream cheese, cilantro, parsley, taco seasoning, salt and pepper. Stir until well combined. Taste and adjust seasonings.
Spread the cream cheese mixture evenly over each tortilla to edges.
Roll them up and refrigerate at least 1 hour.
Cut each roll into 1-inch slices and serve.