-
In a bowl, combine the cream cheese, mayo, spinach, garlic powder, onion powder, salt, pepper, chives, and Parmesan cheese.
-
Spread the spinach mixture evenly onto 8 whole tortillas.
-
Divide the chopped peppers onto the tortillas.
-
Tightly roll up the tortillas, then wrap them tightly in plastic wrap, and place them onto a tray.
-
Refrigerate the rolls for at least 4 hours, or overnight. I like making these the night before I want to serve them up, they're a great make-ahead appetizer.
-
When you're ready to serve, slice the tortilla rolls with a serrated knife into 1" rounds.