Mexican Pinwheels

Heat oven to 300ºF (148ºC) with racks set in upper and lower thirds.
Arrange tortillas on two baking sheets.
Sprinkle ¼ cup mozzarella evenly over each tortilla. Bake until cheese has melted but not started to brown, about 3 minutes.
Meanwhile, combine ½ cup sour cream, 2 minced chipotles, 1 tablespoon adobo sauce, ¾ teaspoon cumin and ¼ teaspoon salt. Add 1 cup shredded chicken and ¼ cup chopped cilantro; mix to combine.
Working with one tortilla at a time, arrange ¼ cup cilantro leaves along bottom edge (closest to you). Spoon ¼ cup chicken mixture on tortilla above cilantro, spreading it edge to edge. Continue layering up tortilla with jicama, bell pepper and scallions. Working with edge closest to you, tightly roll tortilla, like a cinnamon roll, away from you, into a roll. Arrange seam-side down and let rest 5 minutes, (to make these ahead of time, wrap each roll tightly in plastic and chill for up to 2 days) repeat with remaining tortillas and fillings.
For lime crema, combine remaining ½ cup sour cream, 1 tablespoon lime juice and 1 teaspoon lime zest in a small bowl; season with salt and pepper to taste.
Trim ends of each roll, then cut into 6 or 7 pieces.
Serve pinwheels with lime crema.