In a bowl, mix together your softened cream cheese, sour cream, red pepper jelly and cheddar cheese.
Stir in your chicken, green onion, red pepper, salt, pepper and red pepper flakes.
Mix until thick and well combined. Add more or less salt/pepper and red pepper jelly to taste.
Spread 1/4 of the mixture over the middle of each tortilla, roll it up like you would a burrito, folding the sides in while rolling it up (see my tip for helping the wrap stick together better).
Wrap each tortilla in saran wrap and place them in a large ziplock bag. Refrigerate for 2 hours or overnight for best flavour development. (You can also eat these right away if you want!)
Slice into pieces and serve chilled! Enjoy your Low Carb Cream Cheese Pinwheels!