Mexican Spirals

1 pkg (250 g) cream cheese, softened
1 C finely chopped cooked chicken
1 C grated Monterrey Jack cheese
1/3 C finely chopped red pepper
1/4 C chopped cilantro or parsley
2 T chopped fresh hot jalapeno pepper
2 tsp cumin
4 ten-inch tortillas

Combine all the filling ingredients. Divide mixture between tortillas, spread evenly and roll up tightly. Wrap and chill at least two hours. Cut into 1/2-inch slices. Unbaked slices freeze well. (Layer with wax paper and place in sealed container.) Bake at 350 degrees for 12 to 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.