Begin by softening the cream cheese to room temperature, about 20 minutes. In a medium bowl, combine cream cheese, garlic powder, dill, salt, and pepper. Blend until smooth and creamy.

Wrap tortillas in a damp paper towel and microwave them for 15-20 seconds to soften.

Spread a generous layer of cream cheese mixture over each tortilla, leaving a ½-inch border.

Distribute finely diced vegetables over the cream cheese layer. Optionally sprinkle shredded cheese on top.

Starting from the edge closest to you, tightly roll each tortilla away from you and secure with toothpicks.

Wrap each roll tightly in plastic wrap or place in an airtight container and refrigerate for at least 2 hours.

Slice each roll into bite-sized pinwheels, about 1-inch thick, and arrange on a platter.