In a medium mixing bowl, beat the softened cream cheese and sour cream together until completely smooth and creamy.

Stir in the shredded cheddar cheese, chopped bacon, diced jalapeños, garlic powder, onion powder, and salt until evenly distributed.

Divide the filling mixture evenly among the four flour tortillas, spreading it into a thin, even layer clear to the edges.

Roll each tortilla up tightly into a log, wrap individually in plastic wrap, and refrigerate for at least 1 hour (or overnight).

Using a sharp serrated knife, trim off the uneven ends of each log, then slice into 1/2-inch thick pinwheel rounds and serve chilled.