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Use a butter knife to evenly spread the cream cheese all over your tortilla and then sprinkle with seasoning.
Tightly roll the tortilla up into a log shape and then cut into bite-size pieces. I usually get about 9 pinwheels out of one large tortilla.
Melt 1 tbsp of butter in a skillet over medium-high heat. Add your pinwheels and stir them into the butter, evenly coating all sides. Cook, flipping them often, until golden brown and crispy.
Allow them to rest for about 5 minutes before enjoying. They are much better once the cream cheese has hardened a bit!