Soften the cream cheese by allowing it to sit at room temperature for about 30 minutes.

In a mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, and season with dill, salt, and pepper to taste. Mix until smooth and uniform.

Microwave the tortillas for 15-20 seconds to make them pliable.

Spread ¼ to ⅓ cup of the cream cheese mixture over each tortilla, leaving a ½-inch border.

Sprinkle finely diced mixed vegetables over the cream cheese layer, leaving a ½-inch border.

Roll the tortilla tightly from one end, tucking the filling in as you go. Secure with toothpicks if necessary.

Place the rolled tortillas seam-side down on a plate, cover with plastic wrap, and chill for at least 2 hours.

After chilling, slice the roll ups into 1-inch pinwheels and serve.