In a large mixing bowl, combine the shredded chicken, softened cream cheese, taco seasoning, shredded cheddar, and salsa until evenly mixed and creamy.
Lay a tortilla flat and spread an even layer of the chicken mixture over the surface, leaving a small border at the edge.
Roll the tortilla tightly into a log and repeat with remaining tortillas and filling.
Wrap the rolled tortillas in plastic wrap (or parchment) and refrigerate for at least 30 minutes to firm up.
Unwrap and use a sharp serrated knife to slice each roll into bite-size pinwheels before serving.
