In a mixing bowl, combine 8 ounces of softened cream cheese with ¼ cup of sour cream or Greek yogurt, along with 1 teaspoon of garlic powder and ½ teaspoon of onion powder. Use a hand mixer or spatula to blend until creamy and well combined, about 2 minutes.

Add 1 cup of diced bell peppers, ½ cup of shredded carrots, and ¼ cup of chopped green onions to the cream cheese mixture. Gently fold in 1 cup of chopped spinach and 1 cup of shredded cheese until all the veggies are evenly coated with the creamy filling.

Lay a large tortilla or lavash flat on a clean surface. Spread an even layer of the creamy vegetable filling across the tortilla, leaving a ½-inch border around the edges.

Starting from one short end, carefully roll the tortilla tightly over the filling, maintaining pressure to keep it compact.

Wrap the rolled tortilla securely in plastic wrap and refrigerate for at least 2 hours.

Once chilled, remove the plastic wrap and place the roll on a cutting board. Cut the roll into 1-inch pinwheels.