Heat 1 tsp oil in lg skillet over med-high heat. Add peppers and onion, cook until crisp-tender. Stir in cumin and chili powder, cook 1 min, stirring. Stir in parlsey, set aside. Spread cream cheese over 1/2 of 1 side of each tortilla. Top each tortilla equally w/ pepper mix. Fold tortillas in 1/2 over peppers, pressing down. Place tortillas on lg baking sheet.
Brush tortillas w/ remaining oil. Bake @ 425 for 5 min.
Cut each tortilla into 4 wedges. Serve warm w/ salsa and sour cream.