Allow 8 ounces of cream cheese to soften at room temperature for about 30 minutes. In a mixing bowl, combine the softened cream cheese with 2 tablespoons of mayonnaise, ½ teaspoon of garlic powder, 1 teaspoon of dried dill, salt, and pepper to taste. Mix until smooth and creamy.

Warm the tortillas in the microwave wrapped in a damp paper towel for 15-20 seconds to make them more pliable.

Spread a generous layer of the cream cheese mixture over each tortilla, leaving about a ½-inch border around the edges.

Sprinkle finely diced vegetables over the cream cheese layer. If using cheese, add a handful of shredded cheese.

Starting at the edge closest to you, tightly roll each tortilla towards the opposite edge, ensuring the filling stays intact.

Use toothpicks to secure the ends of each rolled tortilla and refrigerate for at least 2 hours.

Just before serving, slice the tortillas into bite-sized pinwheels, about 1 to 1.5 inches thick.