In a medium mixing bowl, combine the softened cream cheese and the entire packet of taco seasoning mix. Use a hand mixer or spatula to blend until completely smooth and uniform in color.

Stir in the shredded cheddar cheese, milk (or cream), and the well-drained pico de gallo or salsa into the cream cheese mixture until just combined. Do not overmix.

Lay one large flour tortilla flat on a clean work surface. Spread approximately one-sixth of the taco cream cheese mixture evenly over the entire surface of the tortilla, leaving about a half-inch border clear on one long edge.

Starting from the long edge opposite the clear border, tightly roll the tortilla into a compact log. Once rolled, wrap the log tightly in plastic wrap and repeat the process with the remaining tortillas and filling.

Place all wrapped tortilla logs into the refrigerator and chill for a minimum of 2 hours, or until firm. This step is crucial for clean slicing.

When ready to serve, remove the plastic wrap from the logs. Using a sharp knife, slice each log into 1-inch thick pinwheels. Serve immediately or keep chilled until serving.