In a small bowl, combine the softened cream cheese with garlic powder. 

Mix until creamy and spreadable.

Heat the oil in a pan over medium flame. 

Add the marinated paneer and cook until they turn golden and slightly crisp on the edges. 

Remove them to a bowl and let them cool completely.

Divide the cream cheese mixture and paneer mixture into four equal parts. 

Place a tortilla on a flat surface, spread with one portion of the cream cheese layer, then top with tandoori paneer, chopped bell peppers, and onions. 

Roll tightly from one end, keeping the initial fold firm for a neat centre. 

Repeat the same with remaining tortillas.

Cover the rolls in cling wrap or place them in an airtight container.

Refrigerate for at least 1 hour so the filling firms up.

Trim the ends, then slice each roll into 1-inch pinwheels for clean, compact bites.

Store the pinwheels in airtight meal-prep boxes lined with paper towels to absorb moisture.

Refrigerate them and they will stay fresh for up to 3 days.