Start by placing the shredded chicken, Greek yogurt, and softened cream cheese into a large mixing bowl. Make sure the cream cheese is at room temperature so it blends smoothly without lumps. Using a spatula or spoon, mix everything together gently but thoroughly until the chicken is fully coated and the mixture becomes creamy and uniform. Take a moment to break up any larger chunks of chicken so the filling stays even and easy to spread.

Add the finely chopped jalapeños, shredded cheese, and all the spices into the bowl. Sprinkle them evenly across the mixture rather than dumping them in one spot, which helps distribute the flavors better. Stir slowly and carefully until everything is well combined. Avoid overmixing, as you want to keep some texture from the chicken while ensuring every bite has a balanced flavor.

Lay your tortillas flat on a clean surface. Spoon a portion of the filling onto each tortilla and use the back of a spoon or a spatula to spread it evenly from edge to edge. Keep the layer consistent—not too thick, or the roll will be difficult to shape, and not too thin, so the pinwheels stay flavorful and satisfying.

Starting from one side, gently roll each tortilla as tightly as possible into a log shape. Apply light, even pressure as you roll to keep everything compact without squeezing the filling out. A tight roll ensures the pinwheels hold their shape and look clean when sliced.

Once all the tortillas are rolled, wrap them in plastic wrap or place them in an airtight container and refrigerate for 30–45 minutes. This chilling step is important because it firms up the filling and helps the rolls set, making them much easier to slice neatly.

Remove the chilled rolls from the refrigerator and unwrap them. Using a sharp knife, slice each log into even, bite-sized pinwheels. Wipe the knife between cuts if needed for cleaner edges. Arrange the pinwheels on a plate and serve immediately, or keep them chilled until ready to enjoy for the best texture and flavor.