In a medium mixing bowl, combine cream cheese, sour cream or Greek yogurt, shredded cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.

Fold in diced bell peppers, shredded carrots, chopped green onions, and chopped spinach into the cream cheese mixture.

Lay a tortilla flat on your work surface and spread a generous layer of the vegetable filling evenly over the tortilla.

Roll the tortilla tightly from one end, ensuring the filling stays intact. Press the seam to seal.

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

Unwrap the tortilla roll and slice into 1-inch pinwheels for serving. Arrange on a platter.