Start by softening the cream cheese in a mixing bowl at room temperature for about 15-20 minutes. Once soft, mix in sour cream or Greek yogurt until smooth, then add shredded cheese and seasonings, stirring until combined.

Gently fold in diced bell peppers, shredded carrots, chopped green onions, and chopped spinach into the cream cheese mixture, ensuring even coating.

Lay a tortilla flat and spread a layer of the veggie mixture over it, leaving a ½-inch border. Roll the tortilla tightly from one edge.

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

After chilling, unwrap and slice each tortilla into 1-inch pinwheels. Arrange on a platter and serve.