Using an electric mixer on medium-high whip together the cream cheese, salsa, sour cream, taco seasoning, salt, garlic and lemon pepper until fully blended.
To the bowl add chicken, cheese, green onion and cilantro. Mix well by hand.
Divide the mixture evenly among tortillas leaving a ½ inch order all around. Roll from the widest side ending seam side down. Shape firmly by hand.
Wrap in plastic wrap and chill for 4 hours or overnight.
To serve: Use a sharp knife to slice each tortilla into 8 even pinwheels. (Yield may vary depending on how you slice the tortillas)
May serve with a side of salsa, guacamole or pico de gallo, if desired.