In a bowl, combine 8 ounces of softened cream cheese, ½ cup of sour cream, 1 tablespoon of taco seasoning, and a few dashes of hot sauce. Blend until smooth and creamy, about 2-3 minutes.

Place 4 large flour tortillas on a clean surface. Evenly spread the creamy mixture over each tortilla, leaving a border for easy rolling.

Sprinkle 2 cups of shredded cooked chicken over the cream cheese layer, followed by 1 cup of diced Roma tomatoes and ½ cup of shredded cheese if desired.

Carefully roll each tortilla tightly into a log shape, keeping the filling intact as you roll.

Wrap each tortilla log tightly in plastic wrap and place them in the refrigerator for at least 1 hour.

After chilling, unwrap and slice the pinwheel logs into 1-inch pieces. Arrange on a platter.