Begin by placing softened cream cheese in a mixing bowl. Add sour cream or Greek yogurt along with garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, about 2-3 minutes.

Fold in the diced bell peppers, green onions, shredded carrots, and chopped spinach. Mix until the vegetables are evenly distributed, about 1-2 minutes.

Lay a tortilla flat on a clean work surface. Spread an even layer of the filling over the tortilla, leaving a ½-inch border.

Starting from one end, tightly roll the tortilla away from you towards the bare border. Pinch the seam closed gently.

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

Carefully unwrap the rolls and slice each roll into 1-inch pinwheels.