Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, cream cheese, sour cream, salsa, ground cumin, chili powder, garlic powder, salt, and black pepper.
Mix until all ingredients are well combined.
If using, fold in the chopped cilantro and finely chopped jalapeño.
Assemble the Pinwheels:
Lay out the flour tortillas on a flat surface.
Divide the chicken mixture evenly among the tortillas, spreading it out to cover the entire surface of each tortilla.
Roll and Chill:
Roll each tortilla tightly into a log.
Wrap each log in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
Slice and Serve:
Remove the logs from the refrigerator and unwrap them.
Using a sharp knife, slice each log into 1-inch pinwheels.
Arrange the pinwheels on a serving platter and enjoy!