Finely chop the red bell pepper, crab meat, and green onions. Aim for uniform, small pieces to ensure even distribution in your pinwheels.

Lay out your tortillas on a clean, flat surface. Using a spatula or butter knife, spread one-fourth of the cream cheese evenly over each tortilla, creating a smooth base for the toppings.

Sprinkle a layer of shredded cheddar cheese over the cream cheese on each tortilla. Top up with the chopped crab meat. The cheddar cheese adds a creamy, tangy element that complements the crab beautifully.

Arrange the chopped red pepper and green onions on top of the crab meat. These add a pop of color, crunch, and freshness to the pinwheels.

Starting from one end, tightly roll each tortilla into a log shape. Keep the roll snug to prevent the filling from spilling out. Once rolled, wrap each tortilla log in plastic wrap to help it hold its shape.

Place the wrapped tortilla rolls in the refrigerator for at least 1 hour. This step allows the flavors to meld and makes slicing easier. You can prepare them several hours ahead if needed.

When ready to serve, remove the plastic wrap and use a sharp knife to cut each rolled tortilla into 1-inch slices. Each tortilla should yield about six pinwheels. Feel free to snack on the trimmed ends or discard them!

Arrange the pinwheels on a serving platter, garnishing with extra green onions or parsley for an elegant touch if desired.