Make sure your cream cheese is at room temperature before starting to make it easiest to mix.
Carefully dice your jalapeño, being careful to not touch your face until thoroughly washing your hands.
Drain the Rotel and black beans before starting as well.
In a mixing bowl, use a hand mixer or wooden spoon to beat together cream cheese, sour cream, coarse black pepper, chili powder, and garlic salt.
Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, chicken, Rotel, jalapeño, and black beans. Stir until evenly mixed.
Place each tortilla on a sheet of plastic wrap.
Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.
Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.
Slice the tortillas into ¾-1” sections. Serve.
