In a large mixing bowl, combine cream cheese, sour cream or Greek yogurt, and blend until smooth. Stir in shredded cheese, garlic powder, onion powder, and season with salt and black pepper.

Gently fold in diced bell peppers, shredded carrots, chopped green onions, and chopped spinach into the filling mixture.

On a large tortilla, spread about 1/2 cup of the creamy filling, leaving a border. Roll the tortilla tightly into a log shape.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, unwrap and slice into 1-inch pinwheels. Serve them chilled as an appetizer or snack.