Vegetable Cream Cheese Tortilla Roll Ups

4 large flour tortillas 10-inch size, soft
8 oz cream cheese softened
¼ cup sour cream or plain Greek yogurt
½ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
½ cup finely diced red bell pepper
½ cup grated carrot
⅓ cup chopped green onion
½ cup chopped broccoli florets very finely minced
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
Optional: 1 tablespoon ranch seasoning or fresh herbs like parsley or dill for extra flavor

Prepare the Spread
In a medium mixing bowl, combine softened cream cheese and sour cream until smooth and creamy. You can use a hand mixer or stir with a spatula until no lumps remain.
Add the Seasoning
Stir in garlic powder, onion powder, salt, pepper, and ranch seasoning (if using). Mix until well combined.
Fold in the Veggies & Cheese
Add shredded cheddar, mozzarella, bell pepper, carrot, broccoli, and green onions. Mix thoroughly until the vegetables are evenly coated in the cream cheese mixture.
Assemble the Roll Ups
Lay one tortilla flat on a clean surface. Spread about ¼ of the mixture evenly over the tortilla, all the way to the edges.
Roll Tightly
Starting at one end, roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
Chill for Easy Slicing
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up (makes slicing cleaner).
Slice & Serve
Once chilled, remove the wraps and cut into 1-inch thick slices. Arrange on a platter and serve chilled or slightly cool.