In a mixing bowl, combine cream cheese, sour cream or Greek yogurt, and seasonings. Beat until smooth and creamy, about 2 minutes.

Gently fold in the diced bell peppers, shredded carrots, chopped green onions, and chopped spinach until evenly mixed.

Spread the creamy vegetable filling evenly over each tortilla, leaving about 1 inch of space at the edges.

Carefully roll each tortilla tightly from one end to form a log shape, tucking in the filling as you go.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

After chilling, slice each roll into 1-inch pinwheels and arrange on a platter for serving.