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Mix the filling: In a medium bowl, blend the softened cream cheese, sweet heat pepper jelly, diced red bell pepper, green onions, and garlic powder. Stir until smooth and evenly combined.
Spread the mixture: Lay out a flour tortilla on a clean surface. Spread a generous amount of the cream cheese mixture across the tortilla, leaving a ½-inch border around the edges.
Roll it up: Tightly roll the tortilla from one end to the other, forming a snug log. Repeat with the remaining tortillas and filling.
Chill to set: Wrap each rolled tortilla in plastic wrap and place in the refrigerator for at least 1 hour. This helps the filling firm up and makes slicing easier.
Slice and serve: Unwrap the chilled rolls and slice them into 1-inch pinwheels. Arrange on a serving platter and garnish with fresh cilantro if using.
Enjoy: Serve immediately, or cover and refrigerate until ready to serve.