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Combine the cream cheese and soup mix in a large bowl.
Add the chicken, olives, peppers, spinach and two-thirds of the tomatoes and stir to combine. Season with pepper.
Use a spatula to spread a quarter of the mixture onto a wrap, leaving a 1cm border around the edge. Roll up the wrap tightly and cover with plastic wrap. Repeat with the remaining wraps and mixture. Place them in the freezer for 30 minutes.
Trim the ends off each wrap and cut into 3cm-thick slices. Arrange the pinwheel slices into the shape of a Christmas tree on a wooden board or platter.
Garnish the tree however you like. We used the remaining cherry tomatoes, rosemary sprigs and a decorative star.