In a medium bowl, blend 8 ounces of softened cream cheese with 1/2 cup of sour cream or Greek yogurt using a hand mixer until smooth and creamy.

Add 1 cup of shredded cheese along with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Mix until well combined.

Fold in 1 cup of finely diced bell peppers, 1/2 cup of shredded carrots, 1/4 cup of chopped green onions, and 1 cup of chopped spinach into the creamy filling.

Spread an even layer of the vegetable filling on a large tortilla, leaving a 1/2-inch border. Roll the tortilla tightly from one end to the other.

Wrap each rolled tortilla tightly in plastic wrap and place them in the refrigerator for at least 2 hours.

After chilling, unwrap the tortillas and slice each roll into 1-inch pinwheels. Serve immediately.