In a medium bowl, combine the softened cream cheese and sour cream, stirring until completely smooth and well blended. Add the garlic powder and sea salt to the mixture. Then fold in the shredded cheddar cheese, crumbled bacon, diced jalapeño, and sliced green onions until everything is evenly distributed throughout the filling. I like to taste the filling at this point and adjust the seasonings if needed—sometimes I'll add a tiny pinch more salt or a crack of black pepper to enhance the flavors.

Lay one flour tortilla flat on a clean work surface. Spread one-fifth of the filling mixture evenly across the tortilla, leaving about a half-inch border on all sides—this border prevents the filling from squishing out when you roll. Starting from one edge, roll the tortilla tightly into a log, applying gentle but firm pressure as you go to create a compact roll. I find that keeping the tortilla at room temperature helps it stay pliable and prevents it from cracking during rolling. Repeat this process with the remaining four tortillas and filling.

Place all five rolled tortillas seam-side down on a parchment-lined plate or baking sheet. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the cream cheese to firm up, which makes slicing much cleaner and prevents the filling from squishing out. The rolls will hold their shape better and the flavors will meld together beautifully.

Remove the chilled tortilla rolls from the refrigerator. Using a sharp serrated knife, cut each roll into half-inch slices, wiping the knife clean between cuts for neat edges. Arrange the pinwheels on a serving platter with the spiral side facing up for an attractive presentation. Serve with ranch dressing on the side for dipping if desired.