1Place Cream cheese in mixing bowl. Add drained chicken, green chili and hot sauce. Mix until chicken is shredded and blended well with other ingredients.
2Spread mixture on flour tortilla about 1/8" thick. Roll tortilla and place in plastic bag. When all tortillas are rolled, refrigerate them for at least an hour.
3Remove stuffed tortillas from bag and slice into pinwheels about 1/3" thick. The ends will not have enough filling in them but, if you have children, you may find the ends gobbled up before you even finish slicing the rest and placing them on a serving dish.