In a small bowl, add the cream cheese, yogurt, oregano, and garlic powder. Stir until everything is evenly incorporated and the mixture’s nice and creamy.
Next, stir in the cheeses. Using a knife or spatula, gently spread the cheese mixture evenly ever the flat tortilla shells.
Once you’ve spread your cheese mixture out, evenly sprinkle the olives and peppers over the cheese mixture. Finally, create a layer of pepperoni over the sprinkled toppings on each tortilla.
Gently roll the tortillas up tightly (like a jelly roll), making sure everything stays inside. Wrap the tortilla roll up in plastic wrap and refrigerate for at least 30 minutes.
Remove from the refrigerator and remove the plastic wrap. Cut each tortilla into roughly 8 pinwheels. Serve with toothpicks if desired.