In a medium bowl, combine softened cream cheese, thawed whipped topping, and powdered sugar. Use a hand mixer on medium speed until smooth and creamy, about 2 minutes.

Wash the blackberries, strawberries, and kiwis. Slice the strawberries into small pieces and chop the kiwis.

Lay a flour tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture over the tortilla.

Sprinkle the chopped blackberries, strawberries, and kiwis evenly over the cream cheese layer.

Roll the tortilla tightly from one end into a log shape, ensuring the filling stays inside.

Wrap the rolled pinwheel tightly in plastic wrap and refrigerate for at least 1 hour.

Remove the pinwheel from the wrap and trim the ends. Slice the roll into 1-inch thick rounds.

Arrange the fruit pinwheels on a serving platter and serve immediately.