Pre-heat the oven to 425°F. Line a baking tray with parchment paper.

Mix together the cream cheese with salsa, lime juice and chili powder in a large bowl. Add in the garlic, onion powder and cilantro until smooth. Stir in the cheese and cooked chicken.

You can heat a few tortillas at once in the microwave, between two sheets of paper towels, until they become soft enough to roll (about 10 second).

Place 3 tablespoons of the chicken mixture on the bottom third of a tortilla. The tortilla should be tightly rolled.

Place the rolled tortilla seam-side down on the baking sheet. Continue with the remaining tortillas, seam-side down, until all the mixture has been used up.

Use cooking spray to lightly spray the tops and sprinkle with some kosher salt (don’t forget the salt!).

Bake for 15-20 minutes, or until golden and crisp.

Serve salsa, sour-cream, or guacamole.