In a medium mixing bowl, combine the softened cream cheese with sour cream or Greek yogurt and stir until smooth and creamy. Fold in shredded cheese, garlic powder, onion powder, salt, and pepper.

Fold in the diced bell peppers, chopped green onions, shredded carrots, and chopped spinach until evenly incorporated.

Lay out one large tortilla on a cutting board and spread a thin, even layer of the filling over the tortilla, leaving a ½-inch border.

Starting from one edge, tightly roll the tortilla away from you and apply gentle pressure to secure the filling. Repeat for all tortillas.

Wrap each roll in plastic wrap and refrigerate for at least 30 minutes or longer. This helps meld flavors and makes slicing easier.

After chilling, carefully unwrap the tortillas and slice each roll into 1-inch pinwheels. Arrange on a platter and serve.