1. In a bowl, mix softened cream cheese and taco seasoning until smooth and creamy.
2. Lay tortillas flat and spread the taco cream cheese mixture evenly all the way to the edges.
3. Sprinkle shredded cheese evenly across the tortillas, then top with taco meat, tomatoes, and green onions.
4. Roll each tortilla tightly into a log shape.
5. Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour so the filling firms up and slices cleanly.
6. Slice into 1-inch pinwheels and arrange on a serving platter.

Optional upgrade

Drizzle lightly with sour cream and hot sauce or serve with salsa, queso, or chipotle ranch for dipping.