Start by letting cream cheese sit at room temperature for about 15 minutes. Combine with mayonnaise, garlic powder, dill, salt, and pepper in a mixing bowl until smooth.

Microwave tortillas for 15-20 seconds to make them pliable for rolling.

Spread a generous layer of the cream cheese mixture over each tortilla, leaving a small border around the edges.

Evenly sprinkle the diced vegetables and optional cheese over the cream cheese layer for color and crunch.

Carefully roll up the tortilla tightly, keeping the fillings tucked in, and leaving a 1/2-inch border.

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

After chilling, remove toothpicks and slice each roll into 1-inch thick pinwheels, then serve.