Soften 8 ounces of cream cheese in a mixing bowl for about 15 minutes at room temperature. Mix in 2 tablespoons of mayonnaise, ½ teaspoon of garlic powder, and 1 teaspoon of dried dill, seasoning with salt and pepper to taste until smooth.

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

Spread the cream cheese mixture over each tortilla, leaving a ½-inch border.

Sprinkle finely diced vegetables across the cream cheese layer evenly.

Starting from one end, tightly roll each tortilla, applying gentle pressure to keep the filling intact.

Secure the ends with toothpicks, wrap tightly in plastic wrap and refrigerate for at least 2 hours.

Remove toothpicks and slice the rolled tortillas into 1 to 1.5-inch thick pinwheels to serve.