In a mixing bowl, add softened cream cheese, salt, black pepper, oregano, garlic powder, and parsley. Mix well.

Add green onions, bell pepper, carrots, and broccoli to the cream cheese mixture. Mix well and divide the mixture into 4 equal portions.

Warm tortillas in the microwave for 15 seconds or on the stovetop to make them soft and easy to roll.

Spread one portion of the cream cheese mixture evenly over a tortilla.

Layer with a generous amount of shredded cheese and sprinkle red chili flakes if using.

Top with an even layer of spinach leaves in the center.

Roll the tortilla tightly from one side to the opposite side. Use some cream cheese at the end to help it stick.

Wrap the rolled tortilla tightly in plastic wrap and tuck the sides in. Repeat for the remaining tortillas.

Refrigerate the wrapped tortilla rolls for a minimum of 1 hour or overnight.

When ready to serve, unwrap and slice each roll into 6-7 pinwheels (about ½ inch thick).

For cold pinwheels, serve sliced while cold with dip.

For baked pinwheels, preheat oven to 375°F, line a baking tray with foil, spray with cooking oil, and bake pinwheels for 10-15 mins until cheese melts and edges are golden.

For air-fried pinwheels, place sliced pinwheels in air fryer basket and air fry at 370°F for 6-8 mins, rotating halfway through.