These tasty Pesto Chicken Pinwheels make the perfect appetizer, snack or lunch!
In a large bowl mix together cream cheese, shredded mozzarella cheese and 6 tablespoons pesto with an electric mixer until combined and creamy.
Stir in shredded chicken by hand. Season with salt and pepper to taste if desired.
Spread a little of remaining pesto on each flour tortilla.
Divide mixture evenly between each tortilla. The amount you will need will depend on the size flour tortilla you are using.
Tightly roll up tortillas and wrap in plastic wrap. Refrigerate for a few hours, or overnight.
When ready to serve, remove from plastic wrap, cut off ends of tortillas and cut slices about 1 inch thick.