In a mixing bowl, blend together 8 ounces of cream cheese and ¼ cup of sour cream (or Greek yogurt) until smooth and creamy.

Gently fold in ½ cup of diced bell peppers, ¼ cup of chopped green onions, ½ cup of shredded carrots, and ½ cup of chopped spinach into the creamy mixture.

Lay a large flour tortilla on a clean surface or cutting board. Spoon an even layer of the creamy filling onto the tortilla, spreading it within a ½-inch border from the edges.

Wrap the rolled tortilla tightly in plastic wrap to maintain its shape and moisture. Place it in the refrigerator for at least 30 minutes to set.

After chilling, unwrap the tortilla rolls and place them seam-side down on a cutting board. Using a sharp knife, slice the roll into 1-inch pinwheels for easy serving.