In a mixing bowl, combine cream cheese and taco seasoning until smooth. Mix in bell peppers, green onions, and shredded cheese until well incorporated.

Lay out tortillas and spread 1/4 of the filling over each, leaving a small border.

Roll each tortilla tightly, ensuring the filling stays inside.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.

Unwrap and slice each roll into 1-inch thick pinwheels.

Serve immediately or with dips like salsa or guacamole.