Soften the cream cheese and sour cream at room temperature for 30 minutes, then mix with lemon zest, garlic powder, dried parsley, onion powder, salt, and pepper until fluffy.

Chop vegetables into small pieces and fold into the cream cheese mixture along with fresh herbs.

Warm tortillas in the microwave for 15-20 seconds to make them pliable and lay flat.

Spread the veggie-cream cheese mixture onto each tortilla, leaving a small edge.

Add cheese, then roll each tortilla tightly from one side to the other.

Wrap rolled tortillas in plastic wrap and chill in the refrigerator for 1-2 hours.

Slice into ½-inch to 1-inch pinwheels, serve on a platter.