If you're including asparagus in your recipe, I recommend blanching them first: add cleaned, trimmed asparagus spears to boiling water for 2 minutes, then drain immediately and plunge into a bowl of ice water to stop the cooking effect. Leave in ice water while you go on to next step.

In a small bowl, combine the cream cheese, onion powder, dried drill, garlic salt, and chives. Stir well until completely combined. Taste and adjust seasonings as needed.

Drain and dry the asparagus spears.

Arrange all the prepped vegetables on the counter/work surface.

Lay a flour tortilla on a cutting board. Spread about half of the cream cheese evenly over the surface of the tortilla, almost out to the edges.

Starting about one inch from the edge, arrange the vegetables in rows across the cream cheese. Leave about 1" open and free of vegetables at each end. Starting at one of those ends, roll the tortilla up slowly and firmly, tucking in any loose pieces as you go. Keep rolling until you get to the other end, then set it on a cutting board with the seam side down. Press gently to be sure it holds in place.

With your sharpest knife, prepare to slice the rolled up tortilla cross-wise. First, slice a thin edge of each end (these are not party-pretty but still delicious!). Then slice off one pinwheel at a time, about 1/2 inch thick, until you've got about a dozen pinwheels.Repeat this entire process with the second tortilla, the rest of the cream cheese, and the vegetables.

You can make these several hours in advance. Just store in the refrigerator on a single layer on plate; cover tightly with plastic wrap.