In a medium bowl, combine 8 ounces of softened cream cheese and ¼ cup of sour cream, mixing until smooth and creamy. Add in 1 cup of shredded cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of black pepper. Stir well.

Fold in 1 cup of diced bell peppers, ½ cup of shredded carrots, 1 cup of chopped spinach, and ¼ cup of sliced green onions into the creamy filling until well combined.

Lay out 4 large tortillas and evenly spread about ½ cup of the filling mixture over each, leaving a ½-inch border around the edges.

Roll each tortilla tightly from one end to the other, ensuring the filling is secure inside.

Wrap each rolled tortilla in plastic wrap or aluminum foil and refrigerate for at least 2 hours.

After chilling, unwrap and slice each roll into 1-inch pinwheels. Arrange on a platter and serve with dips like ranch or salsa.