Cut the cream cheese into cubes and allow it to soften on the counter.
Add the sour cream and mix the cream cheese and sour cream together until the cream cheese is smooth.
Add garlic powder, onion powder, dill, salt and pepper to the cheese mixture and mix well.
Mix in shredded cheddar cheese.
Dice the broccoli and bell pepper, and shred the carrots into small pieces.
Lay the tortillas out on a cutting board. Spread each tortilla with ⅓ of the cream cheese mixture.
Sprinkle the vegetables evenly between the tortillas on top of the cheese spread.
Roll the tortillas tightly. Use a few toothpicks to keep them rolled tight.
Placing the rollups in the freezer for at least 10 to 15 minutes allows the spread to firm up and makes it easier to slice.
With a sharp knife, cut the tortilla into rolls that are about an inch thick.
Each tortilla makes about six full slices. Serve and enjoy!
