Prepare the Pinwheel Filling:

1. Prepare the Tortillas: Lay the tortillas flat on a clean surface, such as a cutting board or countertop. Make sure they are soft and pliable to avoid cracking when rolling.
2. Mix the Cream Cheese and Pesto: In a small mixing bowl, combine the softened cream cheese and pesto. Stir until smooth and well combined. You can adjust the amount of pesto based on how strong you want the flavor to be.
3. Spread the Mixture on the Tortilla: Using a spatula or butter knife, spread a thin, even layer of the cream cheese-pesto mixture on the entire surface of each tortilla, leaving about a half-inch border around the edges.

Add the Fillings:

4. Layer the Ingredients: Begin layering the fillings on top of the pesto mixture. Start with the spinach leaves or arugula, followed by a layer of sliced turkey or chicken. Next, add the roasted red peppers, black olives, and mozzarella cheese.
5. Season: Sprinkle a little salt and pepper over the fillings to enhance the flavors.

Roll and Slice the Pinwheels:

6. Roll the Tortilla: Carefully roll up the tortilla tightly, starting from one edge. Try to keep the fillings inside as you roll to ensure a neat, tight pinwheel.
7. Chill: For best results, wrap the rolled tortillas in plastic wrap and refrigerate for about 15 minutes. This will help them set and make slicing easier.
8. Slice into Pinwheels: After chilling, remove the wraps from the fridge and slice them into 1-inch wide pieces using a sharp knife. You should get about 12-16 pinwheels from each tortilla, depending on how thick you slice them.

Serve the Italian Pinwheel Sandwiches:

9. Serve: Arrange the pinwheels on a platter or tray for easy serving. They’re ready to be enjoyed immediately or can be refrigerated for later.