Prepare your vegetables by dicing them into 1/4 inch pieces and patting them dry.

Soften cream cheese at room temperature for 30 minutes, then mix with mayonnaise, garlic powder, salt, and pepper.

Warm tortillas in the microwave for 15-20 seconds to make them pliable.

Spread a generous layer of the cream cheese mixture over each tortilla, leaving a half-inch border.

Sprinkle the diced vegetables over the cream cheese layer.

Roll each tortilla tightly from one edge, tucking in the fillings as you go.

Wrap each rolled tortilla in plastic wrap and chill in the refrigerator for at least 2 hours.

After chilling, slice each roll into pinwheels about 1-inch thick and serve.