Preheat oven to 425°F and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
Spread about 1/4 cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
Bake until crispy and golden, 15 to 20 minutes.
Lightly top with Pico de Gallo, drizzle with Avocado Crema, and serve.