In a medium mixing bowl, blend the softened cream cheese, garlic powder, salt, and black pepper until smooth.

Fold the shredded cheddar cheese, diced tomatoes, and chopped green onions into the cream cheese mixture.

Lay the flour tortillas flat on a clean surface and spread the mixture evenly over each, leaving a half-inch border around the edges.

Roll each tortilla tightly into a log, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.

Remove the plastic wrap, slice the chilled logs into 1-inch thick pinwheels, and serve immediately.