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Spread the cream cheese evenly all over your tortilla and then sprinkle with seasoning.
Tightly roll the tortilla and then cut into bite-sized pieces.
Melt your butter in a skillet over medium-high heat. Add your pinwheels and stir them into the butter. Cook, flipping occasionally, until they are crispy and golden brown.
Let them cool for about 5 minutes before eating. They are much better once the cream cheese hardens a bit.