Add softened cream cheese to a large bowl. Mix with mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth and creamy with no lumps.

Add the finely chopped seafood, shredded cheese, and green onions. Fold gently until all ingredients are evenly combined and coated.

Lay tortillas flat on a clean surface. Slightly warm if needed to make them flexible and easier to roll.

Spread the seafood mixture evenly over each tortilla, leaving a small border around the edges to prevent overflow.

Roll each tortilla tightly into a firm log, applying gentle pressure to keep the filling compact.

Wrap each roll tightly in plastic wrap and place in the refrigerator for at least 1 hour to firm up.

Remove from the refrigerator, unwrap, and place on a cutting board.

Using a sharp knife, slice into even rounds about 1 inch thick. Clean the knife between cuts for neat slices.

Arrange on a serving platter and serve chilled or at room temperature.