Start by softening the cream cheese at room temperature for about 15 minutes. In a mixing bowl, combine the softened cream cheese with sour cream or Greek yogurt, using a hand mixer for a smooth blend.

Add shredded cheese and seasonings like garlic powder and onion powder, blending until creamy and well incorporated.

Fold in your chopped and diced vegetables into the cream cheese mixture. Ensure everything is evenly mixed.

Lay a tortilla flat on a clean cutting board. Spread a generous layer of the creamy filling onto the tortilla, leaving about a ½-inch border.

Starting from one end, carefully roll the tortilla tightly, ensuring the filling stays inside.

Wrap the rolled tortillas securely in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, unwrap your rolls and place them seam side down on a cutting board.

With a sharp knife, slice each roll into 1-inch pinwheels.

Arrange the slices on a serving platter, showcasing their colorful interior.