In a medium mixing bowl, combine 8 ounces of softened cream cheese with ½ cup of sour cream or Greek yogurt. Stir in 1 cup of shredded cheese, and season with garlic powder, onion powder, a pinch of salt, and black pepper to taste. Mix until smooth and creamy.

Add ½ cup of diced bell peppers, ¼ cup of chopped green onions, ½ cup of shredded carrots, and ½ cup of chopped spinach to the creamy filling. Gently fold the vegetables into the mixture until they are evenly distributed.

Take a large tortilla and spread an even layer of the creamy filling over it, leaving about a ½-inch border around the edges. Roll the tortilla tightly from one end.

Wrap each rolled tortilla tightly in plastic wrap and place them in the refrigerator for at least 30 minutes to firm up.

Once chilled, unwrap the rolls and slice each roll into 1-inch pinwheels for serving. Arrange them on a platter and serve immediately.