In a medium bowl, combine softened cream cheese, thawed chopped spinach, diced artichoke hearts, sour cream, grated Parmesan cheese, red pepper flakes, garlic powder, and salt. Blend until smooth and creamy.

Spread the mixture evenly over large flour tortillas, leaving a slight margin around the edges.

Roll each tortilla tightly, encasing the filling, and place them seam side down.

Chill the rolls in the freezer for about 10 minutes to firm them up.

Slice chilled tortillas into ½-inch thick pieces using a sharp knife.

Arrange the sliced pinwheels on a serving platter and enjoy immediately or chill until serving.