In a medium mixing bowl, combine 8 ounces of softened cream cheese with 2 tablespoons of taco seasoning. Blend until smooth and creamy, about 2-3 minutes.

Fold in ¼ cup of diced green onions and ¼ cup of finely chopped red bell pepper.

Lay out four large tortillas on a flat surface. Spread an even layer of the taco cream cheese filling over each tortilla.

Starting at one edge, tightly roll up each tortilla, keeping the filling inside. Ensure each roll is compact.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes. Then slice each roll into 1-inch pinwheels.

Arrange the sliced pinwheels on a platter and serve with your favorite dips.