Finely dice the red bell peppers, slice the cucumbers, and grate or slice the carrots. Gather fresh spinach leaves and chop herbs like dill or chives.

Spread an even layer of softened cream cheese across each tortilla.

Layer fresh spinach, diced red bell peppers, sliced cucumbers, and grated carrots evenly on the cream cheese spread.

Roll the tortilla tightly from one edge to secure the fillings inside.

Wrap each rolled tortilla in plastic wrap and chill in the refrigerator for at least 30 minutes.

Slice each pinwheel into bite-sized pieces and garnish with halved cherry tomatoes and blue cheese crumbles.