In a medium bowl, beat softened cream cheese until smooth. Stir in shredded chicken, salsa roja, taco seasoning, garlic powder, salt, and pepper. Fold in fresh cilantro and green onions until evenly combined.

Wrap tortillas in a damp paper towel and microwave for 15–20 seconds to make them pliable and prevent tearing.

Lay a warm tortilla flat and spread about one-sixth of the chicken mixture evenly, leaving a ½-inch border at the edges. Sprinkle a thin layer of shredded cheese on top.

Starting at one side, roll the tortilla as snugly as you can, using your thumbs to tuck in the filling. A tight roll makes slicing cleaner and holds shape better.

Wrap each roll in plastic wrap, pressing gently to maintain its shape. Refrigerate for at least 30 minutes or up to 24 hours to firm up and blend flavors.

Unwrap and place a roll on a cutting board. Using a sharp serrated knife (spray the blade with cooking spray), slice into 1-inch pinwheels, aiming for 16–18 pieces total.

Arrange pinwheels on a serving platter. Sprinkle additional cilantro and green onions on top and serve with extra salsa or guacamole on the side.

These pinwheels are best served chilled or at room temperature. Perfect for parties, potlucks, or quick weeknight bites—dig in!