Tortilla Pinwheels

 
Soft flour tortillas
Whipped cream cheese
Pesto sauce
Roasted red peppers, seasoned, if possible
Baby spinach leaves

Lay tortilla on a plate or cutting board. Using a spreading knife, cover tortilla with a thin coating of cream cheese. Spread pesto sauce over that. Place roasted peppers over pesto layer. Then cover with a layer of baby spinach leaves. Roll up tightly; place on a platter and cover with plastic wrap. Refrigerate. When ready to serve, slice tortillas into whatever size pinwheels you’d like.

Hint: These can also be served right after they are made, however, it’s preferable to refrigerate them for awhile first. You may also make them a day in advance of serving.