In a mixing bowl, combine softened cream cheese and sour cream. Blend them together until smooth and creamy for about 2 minutes. Sprinkle in garlic powder, onion powder, salt, and black pepper, stirring well.

Fold in shredded cheese, diced bell peppers, shredded carrots, chopped green onions, and chopped spinach into the creamy mixture. Stir until all vegetables are well-coated.

Lay tortillas flat and evenly spread the vegetable mixture over each, leaving a 1/2-inch border around the edges.

Carefully roll each tortilla tightly from one end to the other, then wrap each in plastic wrap and refrigerate for at least 2 hours.

Once chilled, unwrap the tortillas and slice them into 1-inch pinwheels. Arrange on a platter and serve.