Creating Pesto Chicken Pinwheels is an enjoyable and straightforward process. Just follow these steps:

1. Prepare Chicken: If not using pre-cooked chicken, boil, bake, or sauté chicken breasts until fully cooked. Shred the meat and allow it to cool.
2. Mix the Filling: In a large bowl, mix the shredded chicken with the pesto sauce, softened cream cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
3. Spread the Mixture: Lay one tortilla flat on a clean surface. Spread half of the chicken mixture evenly over the entire tortilla.
4. Roll It Up: Starting at one end, roll the tortilla tightly into a log shape. Ensure it’s snug to keep the filling secure.
5. Repeat: Repeat the process with the second tortilla and the remaining chicken mixture.
6. Chill: For best results, wrap the rolled tortillas in plastic wrap and refrigerate for about 20 minutes. This helps them hold their shape while cutting.
7. Slice: Once chilled, remove from the refrigerator and slice the rolled tortillas into pinwheels, about 1-2 inches thick.
8. Serve: Arrange the pinwheels on a serving platter, and garnish with fresh basil leaves if desired.

These steps will guide you in creating the most sensational Pesto Chicken Pinwheels you’ve ever tasted!