Creating these delicious Pesto Chicken Pinwheels is as easy as following these steps:

1. Prepare the Chicken: If you have not cooked the chicken yet, season and grill or boil it until fully cooked. Shred the chicken into bite-sized pieces once cool.

2. Mix the Filling: In a mixing bowl, combine the shredded chicken, pesto sauce, and softened cream cheese. Mix thoroughly until well combined.

3. Spread the Mixture: Lay a tortilla flat on a clean surface. Spread a quarter of the chicken mixture evenly over the tortilla, leaving about an inch of space at the edges.

4. Add Fresh Spinach: Place a handful of fresh spinach leaves on top of the chicken mixture for added crunch and flavor.

5. Roll the Tortilla: Starting from one end, carefully roll the tortilla tightly to create a log. Be sure to keep the filling snug as you roll.

6. Slice the Pinwheels: Once rolled, use a sharp knife to slice the tortilla log into 1-inch wide pinwheels. You should get about six to eight pinwheels per tortilla.

7. Chill if Desired: For optimal flavor, place the pinwheels on a platter and refrigerate for 15-30 minutes before serving. This helps firm them up and makes slicing easier.

8. Serve and Enjoy: Arrange the pinwheels on a platter and they’re ready to be enjoyed!