In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula to mix until smooth. Then, add the diced parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until all the ingredients are well incorporated.
Next, fold in the finely chopped broccoli, diced carrots, and shredded cheddar cheese into the cream cheese mixture. Make sure the vegetables are evenly distributed throughout the filling.
Lay out a flour tortilla on a clean surface. Spread a generous layer of the veggie filling over the tortilla, leaving a small border around the edges.
Starting from one end, carefully roll the tortilla tightly to form a log. Be gentle to ensure the filling stays inside. Wrap it in plastic wrap to hold its shape, and repeat with the remaining tortillas and filling.
Place the wrapped pinwheels in the refrigerator for at least one hour. After chilling, remove from the fridge, unwrap, and use a sharp knife to slice the log into 1-inch thick pinwheels.
