Combine Carlson oil and cream cheese. Stir until well blended.
Place tortilla on flat surface. Spread cream cheese mixture evenly on tortilla to about ¼ inch from edge all around.
Starting on the bottom edge of the tortilla, arrange bell pepper, carrot, cabbage, spinach and onion in horizontal rows on top of the cream cheese.
Starting at the bottom edge, roll the tortilla up very tightly. Use a little extra cream cheese, if needed, to seal edges. Use a toothpick to secure roll closed.
Wrap rolled tortilla in plastic. Refrigerate 1-2 hours to allow the flavors to blend. (Chilling also makes the roll easier to slice.)
Remove wrap and toothpick. Gently cut roll crosswise into pinwheels.