Begin by selecting your favorite vegetables—perhaps bell peppers, carrots, and cucumbers. Dice them into 1/4-inch pieces, ensuring they are small to avoid excess moisture in your roll ups. Pat them dry with a paper towel.

To make spreading easy, let the cream cheese sit at room temperature for about 30 minutes until soft and pliable.

In a medium bowl, combine the softened cream cheese, mayonnaise, garlic powder, dill, salt, and pepper. Blend until smooth and well-combined, about 2-3 minutes.

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

Spread a generous layer of the cream cheese mixture across each tortilla, leaving about a 1/2-inch border around the edges.

Sprinkle your diced vegetables, cheese, and optional onions over the cream cheese layer on each tortilla.

Starting from one edge, carefully roll the tortilla tightly while keeping a 1/2-inch border on the sides.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 2 hours, or ideally overnight.

Just before serving, unwrap the roll ups and slice them into pinwheels about 1 inch thick.