Wash and finely dice the red bell pepper, yellow bell pepper, cucumber, and red onion. Grate the carrot. Finely chop the fresh spinach and dill (if using). The key to well-formed veggie tortilla roll-ups is very small, uniform pieces of vegetables.

In a medium mixing bowl, combine the softened cream cheese and Greek yogurt. Mix with a rubber spatula or spoon until smooth and well combined, ensuring no lumps remain.

Add all the finely diced/grated vegetables (red and yellow bell peppers, carrot, cucumber, red onion, spinach) to the cream cheese mixture. Incorporate garlic powder, onion powder, chopped dill (if using), salt, and black pepper.

Gently fold all ingredients together until the vegetables are evenly distributed throughout the creamy mixture. Taste and adjust seasonings as needed, adding more salt or pepper if desired.

Lay one tortilla flat on a clean work surface. Spread about 1/4 to 1/3 cup of the creamy veggie filling evenly over the entire surface of the tortilla, leaving a small border (about 1/2 inch) around the edges. This border helps prevent filling from squeezing out.

Starting from one edge, tightly roll the tortilla. It's crucial to roll it as snugly as possible to ensure the veggie tortilla roll-ups hold their shape when sliced.

Repeat the spreading and rolling process with the remaining tortillas and filling until all are prepared.

Wrap each rolled tortilla tightly in plastic wrap. Place them in the refrigerator and chill for at least 1 hour (or up to 4 hours) to allow the filling to set and the flavors to meld. Chilling also makes slicing the veggie tortilla roll-ups much easier and cleaner.

Once thoroughly chilled, unwrap each tortilla roll. Using a sharp knife, slice each roll into 1-inch thick pinwheels. Arrange the veggie tortilla roll-ups on a platter and serve immediately.