In a large mixing bowl, combine softened cream cheese with sour cream, lemon zest, garlic powder, dried parsley, onion powder, salt, and black pepper. Blend until smooth and creamy, about 2-3 minutes.

Fold in the chopped bell peppers, broccoli, carrots, cucumber, green onions, and fresh herbs into the cream cheese mixture. Mix until evenly coated, about 2-3 minutes.

Warm the large flour tortillas in the microwave for 15-20 seconds until pliable. Lay them flat on a clean surface.

Evenly spread the creamy veggie filling over each tortilla, leaving about half an inch of space along the edges. This should take about 3-4 minutes.

Sprinkle the shredded cheese or crumbled feta on top of the creamy filling on each tortilla.

Starting from one end of the tortilla, tightly roll it up. Repeat for all tortillas, about 3-4 minutes total.

Wrap each rolled tortilla tightly in plastic wrap and place them in the refrigerator for 1-2 hours.

Remove the roll ups from the refrigerator, unwrap them, and slice each roll into 1-inch pinwheels. Serve chilled.