Start by finely chopping the green chili, small red bell pepper, and green onions. The finer you chop, the easier it will be to spread the filling later and enjoy each bite.
In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, chopped veggies, Cajun seasoning, and salt. Use a spatula to mix everything together until well combined. The mixture should be creamy and spreadable.
Lay out a flour tortilla on a clean cutting board. Spread a generous layer of the cheese and vegetable mixture over the entire surface of the tortilla, leaving a small border around the edges.
Starting from one end, carefully roll the tortilla tightly. Make sure to keep the filling inside as you roll. Once rolled, use plastic wrap to tightly seal the pinwheel. Repeat this process for the remaining tortillas and filling.
Place the wrapped pinwheels in the refrigerator for at least 30 minutes to firm up. Once chilled, remove from the plastic wrap and use a sharp knife to slice into bite-sized pieces. Aim for about 1-inch thick slices for perfect pinwheels.
