1- First, preheat your oven to 425°F (218°C) and prepare a baking sheet with parchment paper or cooking spray. In a bowl, combine 3 ounces of softened low-fat cream cheese, ¼ cup of green salsa, 1 tablespoon of fresh lime juice, ½ teaspoon of cumin, 1 teaspoon of chili powder, ½ teaspoon of onion powder, ¼ teaspoon of granulated garlic, 3 tablespoons of chopped cilantro, 2 tablespoons of sliced green onions, 2 cups of shredded cooked chicken, and 1 cup of grated pepper jack cheese until well blended.

2- Warm twelve soft taco-size tortillas to make them pliable, then place about ¼ cup of the mixture on the lower third of each, leaving an inch from the edges. Roll them tightly and put them seam side down on the baking sheet. Lightly brush or spray with oil and sprinkle with kosher salt if desired, then bake for 15-20 minutes until golden and crispy. You can also air fry at 350°F (177°C) for 8-10 minutes for a quicker option.