Dice the Roma tomato and keep aside for later.

In a medium bowl, combine the softened cream cheese, sour cream, taco seasoning, and hot sauce. Stir until smooth and well blended, making sure there are no lumps. This creamy mixture is what gives the pinwheels their signature flavor, so take a moment to ensure everything is fully incorporated.

Lay the flour tortillas flat on a clean surface or cutting board. Divide the cream cheese mixture evenly among them, using a spatula or the back of a spoon to spread it spread across the surface of each tortilla. A thin, even layer will help everything stick together when rolling.

Sprinkle the shredded chicken evenly over each tortilla, followed by the shredded cheese. Finally, add the diced tomatoes, spreading them out so that every bite has a little bit of everything.

Starting at one end, tightly roll each tortilla into a log, keeping the roll as snug as possible to prevent gaps. The tighter the roll, the better the pinwheels will hold their shape when sliced.

Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least an hour. Chilling helps firm up the filling, making slicing easier and ensuring the pinwheels hold together when served. If you are making them ahead, they can stay refrigerated for several hours or even overnight.

When ready to serve, unwrap the tortillas and place them on a cutting board. Using a sharp bread knife, cut off the ends and slice each roll into approximately 1-inch pieces. The ends might not be as pretty, but they make for a great chef’s snack!

Arrange the pinwheels flat on a serving platter for easy grabbing. Enjoy!