Start by finely chopping your chosen vegetables. Aim for even pieces and set them aside in a mixing bowl.

In a medium bowl, combine 4 ounces of softened cream cheese with ⅓ cup of mayonnaise. Mix in the garlic powder, dried dill, salt, and black pepper until smooth.

Warm the tortillas in the microwave for about 15-20 seconds until pliable.

Spread the cream cheese mixture evenly across each warmed tortilla.

Sprinkle the chopped vegetables, grated cheddar cheese, and chopped green onion over the cream cheese layer.

Starting at one edge, tightly roll each tortilla. Secure with toothpicks if necessary.

Place the rolled tortillas in the freezer for about 20 minutes or wrap them in plastic wrap and refrigerate overnight.

After chilling, slice the rolls into 1-inch thick pinwheels and arrange them on a serving platter.