In a mixing bowl, combine cream cheese with sour cream or Greek yogurt. Blend until smooth and creamy, about 2-3 minutes.

Fold in shredded cheese and diced vegetables until well combined and coated.

Spread a layer of the vegetable filling evenly over a large tortilla.

Roll the tortilla tightly to create a log shape, tucking in the edges.

Wrap the rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.

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