Take the cream cheese out of the refrigerator and allow it to soften at room temperature for about 30 minutes.

In a medium bowl, combine the softened cream cheese with mayonnaise, garlic powder, dill, salt, and pepper.

Place your tortillas on a microwave-safe plate and warm them in the microwave for 15-20 seconds.

Evenly spread a generous layer of the cream cheese mixture over each warmed tortilla.

Sprinkle your finely diced vegetables evenly over the cream cheese spread.

Starting from one edge of your tortilla, carefully roll it tightly and securely.

Once rolled, secure each tortilla with toothpicks at intervals to keep them closed.

Chill in the refrigerator for at least 2 hours before slicing.

When ready to serve, remove the toothpicks and slice each roll into pinwheels about 1-inch thick.