Wash and thoroughly dry the vegetables. Remove the seeds from the cucumber, then finely chop all the vegetables.
Add the softened cream cheese and sour cream to a medium mixing bowl. Stir until smooth.
Mix in the garlic powder, onion powder, dried dill, salt, and black pepper.
Fold in the bell peppers, carrot, cucumber, green onions, and shredded cheddar.
Lay one tortilla flat on a clean surface. Spread one-quarter of the filling evenly over it, leaving approximately ½ inch uncovered along the far edge.
Roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
Wrap each roll tightly in plastic wrap and refrigerate for at least one hour.
Unwrap the rolls and trim away the uneven ends.
Cut each roll into approximately eight 1-inch pinwheels using a sharp knife.
Arrange the pinwheels on a serving platter and keep chilled until ready to serve.
