In a medium-size mixing bowl, stir together the cream cheese, pickles, scallions, dill, and garlic powder.

Onto a flat work surface, arrange tortillas in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.

Starting at one end, slowly but tightly roll each tortilla.

Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour and up to overnight.

Remove from refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled.