In a mixing bowl, combine 8 ounces of softened cream cheese and 1 tablespoon of taco seasoning. Mix until smooth and creamy.

Spread the creamy taco mixture evenly across each of the 4 tortillas, leaving a small border.

Sprinkle chopped vegetables evenly over the cream cheese layer, pressing down gently.

Roll each tortilla tightly from one end into a log shape, compressing slightly to hold it together.

Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes.

After chilling, slice each rolled tortilla into 1-inch thick pinwheels and arrange on a serving platter.