In a large bowl, mix together the shredded chicken, cheese, cream cheese, sour cream, drained diced tomatoes, garlic and cilantro until well combined.

Lay the flour tortillas out on a flat surface. Spread about 1/4 cup of the chicken mixture evenly over each tortilla, leaving a 1-inch border around the edges.

Tightly roll up each tortilla. Wrap them individually in plastic wrap and refrigerate for at least 30 minutes up to overnight.

Once firm, use a sharp knife to slice each rolled tortilla into 1-inch thick pinwheel slices.

Arrange the pinwheel slices on a platter, garnish with extra chopped cilantro if desired. Serve with salsa, guacamole or other dipping sauces on the side for dipping.