Mix: In a large bowl, stir together the cream cheese, Dijon mustard, garlic powder, onion powder, and pepper until thoroughly mixed. Add in the celery, bell pepper, carrot, broccoli, green onions, and herbs, and stir again.
Spread: Lay a tortilla flat on your cutting board. Spread a layer of the cream cheese mixture onto the tortilla, doing your best to spread it all the way to the edges.
Roll: Roll tightly into a cylinder. To ensure the rolls slice neatly, wrap each one tightly in plastic wrap and place in the fridge for at least one hour and up to overnight.
Slice: Unwrap the rolls and use a sharp serrated knife to gently saw them iinto 1-inch pinwheels. Enjoy!
