In a medium bowl, blend softened cream cheese, thawed and drained frozen chopped spinach, diced artichoke hearts, sour cream (or Greek yogurt), freshly grated Parmesan cheese, red pepper flakes, garlic powder, and salt until you have a smooth, creamy mixture.

Lay a large flour tortilla flat on a clean surface. Evenly spread a generous layer of the spinach artichoke filling across the tortilla.

Carefully roll each filled tortilla tightly from one end to the other. Wrap them individually in plastic wrap and place in the freezer for about 10 minutes.

Remove the pinwheels from the freezer and unwrap. Slice each rolled tortilla into ½-inch thick rounds using a sharp knife.

Serve the Spinach Artichoke Dip Pinwheels immediately or store in an airtight container in the refrigerator for up to two days.