1 cup diced vegetables (broccoli, carrots, and red bell pepper)

4 ounces softened cream cheese

1/3 cup mayonnaise

1/2 teaspoon garlic powder

1/4 teaspoon dried dill

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 large flour tortillas

1/2 cup shredded cheddar cheese

2 tablespoons sliced green onions

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Dice the broccoli, carrots, and red bell pepper into small, bite-sized pieces for even spreading.
In a medium bowl, combine softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and ground black pepper. Mix until smooth and well combined.
Warm the tortillas in the microwave for 15-20 seconds to make them pliable.
Spread the cream cheese mixture evenly over each tortilla, covering the entire surface.
Sprinkle diced vegetables, shredded cheddar cheese, and sliced green onions evenly on top.
Roll each tortilla tightly from one edge to the other. Secure the tortillas with toothpicks and chill in the freezer for 20 minutes (or refrigerate overnight for easier slicing).
Remove the toothpicks and slice each rolled tortilla into 1-inch pinwheels. Arrange on a platter and serve.

Substitute with whole wheat tortillas for a healthier option.

For a dairy-free version, use vegan cream cheese and vegan mayo.

Make the roll-ups ahead of time and store them in the fridge for up to 24 hours before serving.

Feel free to add cooked chicken, turkey, or tofu for extra protein.