Tuscan Chicken Pinwheels have a savory, creamy filling full of chicken, spinach, Italian seasoning, and sun-dried tomatoes rolled up in flour tortillas. Makes a great party appetizer or lunch.

 
Pinwheels are one of my favorite party appetizers. They are easy to eat with your fingers and I love that they can be made a day or two in advance. Plus the filling combinations are endless.
A combination of cream cheese and mayonnaise forms a creamy base for this recipe. These pinwheels are also flavored with Italian seasoning, garlic powder, and Parmesan cheese.
HOW TO MAKE TUSCAN CHICKEN PINWHEELS:

Mix the cream cheese, mayonnaise and seasonings together until smooth.
Stir in the diced chicken, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese. Gently mix in the spinach and add pepper to taste.
Heat the tortillas so they don’t rip when you roll them.
Spread the filling on the tortillas
Roll up tightly and wrap in plastic wrap.
Refrigerate for at least 1 hour.
Cut into slices with a sharp, serrated knife.

 
RECIPE TIPS:
Look for large, burrito-sized flour tortillas. If medium-size are all you have, you can use them. You will just need an extra tortilla or two.
You can use dry-packed sun-dried tomatoes or sun-dried tomatoes packed in oil. If using ones packed in oil, blot as much of the oil off with paper towels as you can.
A sharp serrated knife is best for getting clean cuts in the pinwheels.
HOW TO STORE TUSCAN CHICKEN PINWHEELS"
The pinwheels s...