In a small mixing bowl, combine the softened cream cheese, minced garlic, and taco seasoning. Use a spatula or hand mixer to blend the ingredients until smooth and evenly mixed. This will serve as the flavorful base for your pinwheels.

Lay the tortillas flat on a clean surface, such as a cutting board or countertop. Divide the cream cheese mixture evenly among the tortillas. Using a spatula or butter knife, spread the mixture evenly over the entire surface of each tortilla.

Evenly sprinkle the shredded (cooked) chicken over the cream cheese layer on each tortilla. Follow with a generous layer of shredded cheese, ensuring even distribution for a cheesy bite in every piece.

Drain the Rotel (if needed) to avoid excess moisture, then evenly sprinkle it over the tortillas. Next, add the sliced green onions for a fresh and zesty touch.

Starting at one end of a tortilla, tightly roll it into a log, keeping the filling firmly in place. Apply gentle but consistent pressure as you roll to ensure a compact and uniform shape. Repeat this process for all the tortillas.

Wrap each tortilla roll tightly in plastic wrap to help them maintain their shape. Place the wrapped rolls in the refrigerator and chill for at least 1 hour, allowing the flavors to meld and the filling to set.

When ready to serve, remove the tortilla rolls from the refrigerator and unwrap them. Use a sharp knife to trim off the ends (perfect for snacking!), then slice each roll into approximately 6 even, 1-inch pieces.

Arrange the pinwheels flat on a serving platter to showcase their vibrant layers. Serve immediately and enjoy these cheesy, flavorful bites as a crowd-pleasing appetizer or snack!