Beat cream cheese until smooth. Add salsa, green onion, garlic salt, and chili powder. Mix well.
Spread a heaping tablespoon of cream cheese mixture on each tortilla. Place a heaping tablespoon of shredded chicken on top of cream cheese. Roll up tortilla tightly, jelly roll fashion. Place on platter or baking sheet, seam side down and refrigerate. Repeat with remaining tortillas.
Cover and chill for at least 2 hours. Cut each tortilla into 4 pieces and place a dallop of guacamole on top of each roll up to serve.