In a small bowl, combine the cream cheese, sour cream, and ranch seasoning. Using a microplane, grate the small chunk of onion until you have a teaspoon (it will be mostly juices). Stir the grated onion in to the cream cheese mixture and taste. Add more onion if desired. Stir in the chopped dill. Refrigerate while you prepare the veggies.

Remove the seeds and stems from the bell peppers. Cut into long thin strips. Peel the carrots, remove the ends, and cut into thin strips. Chop the red cabbage into strips.

Spread the cream cheese mixture evenly over the tortillas, bringing the spread all the way to the edges. Layer the vegetables in rows (I used 4 strips each of bell peppers and carrots, and about 2 tablespoons each of spinach and cabbage.) Leave about an inch on one side of the tortillas.

Roll the tortillas tightly, starting on the veggie side and ending with the 1 inch of open cream cheese to seal the edge. Cut crosswise into pinwheels (about 2 inches). If you want them all even, trim the ends first before slicing. Serve immediately or refrigerate for up to a day.