Soften the cream cheese by letting it sit at room temperature for about 30 minutes until it reaches a spreadable consistency.

In a mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, dill, salt, and pepper. Stir well until smooth.

Warm the tortillas by wrapping them in a clean kitchen towel and microwaving for 15-20 seconds.

Spread approximately 1/4 cup of the cream cheese filling evenly across the tortilla, leaving a small border.

Sprinkle finely diced vegetables evenly over the cream cheese layer. If using cheese, add it on top.

Roll the tortilla from one edge to the other, keeping it tight but not overly forced.

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

Once chilled, slice into 1-inch pinwheels and serve immediately.