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pesto chicken pinwheels showing green and red spirals, arranged cut-side up in a wide horizontal row on a white platter, fresh and colorful, bright natural light, shallow depth of field, landscape orientation

Pesto Chicken Pinwheels

Tortillas with pesto cream cheese, chicken, and spinach, rolled and cut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 large flour tortillas
  • 8 oz cream cheese softened
  • 1/4 cup basil pesto
  • 1 1/2 cups cooked chicken shredded
  • 2 cups baby spinach
  • 1/4 cup sun-dried tomatoes chopped

Method
 

  1. Mix the cream cheese with the pesto until smooth and green.
  2. Spread the pesto cream cheese evenly over each tortilla.
  3. Layer with shredded chicken, baby spinach, and sun-dried tomatoes.
  4. Roll each tortilla up tightly, wrap in plastic, and chill for 20 minutes.
  5. Slice into 1-inch pinwheels and arrange cut-side up on a platter.

Notes

Chilling before slicing keeps the spirals tidy.