Bring the cream cheese to room temperature so it softens and is easy to mix.
Drain the Rotel and rinse and drain the black beans; finely dice the jalapeño and slice the green onion greens.
In a mixing bowl, beat the softened cream cheese with the sour cream, coarse black pepper, chili powder, and garlic salt until smooth using a hand mixer or a wooden spoon.
Fold in the sliced green onions, grated cheddar, diced cooked chicken, drained Rotel, diced jalapeño, and drained black beans with a rubber spatula until evenly combined.
Lay each tortilla flat on a sheet of plastic wrap. Spread about 1 cup of the chicken mixture evenly over the surface of each tortilla, leaving a small border at the edge.
Roll each tortilla tightly, then wrap each roll in plastic wrap to hold its shape.
Chill the wrapped rolls in the refrigerator for at least 1 hour to firm up and let flavors meld.
Unwrap and slice each roll into 3/4–1 inch pinwheels and serve.
