In a mixing bowl, combine softened cream cheese and sour cream or Greek yogurt. Blend until smooth, about 2-3 minutes. Add seasonings to taste.

Fold in diced bell peppers, shredded carrots, chopped green onions, and chopped spinach until evenly coated.

Spread a generous layer of filling onto a flat tortilla, leaving a ½-inch border.

Roll the tortilla tightly from one end and seam-side down on a cutting board.

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

After chilling, unwrap and slice into 1-inch pinwheels. Arrange on a platter to serve.