In a small bowl, mix cream cheese and pesto until well-mixed.

Spread half of the pesto cream cheese mixture on one side of the tortilla, completely covering the entire tortilla.

Layer individual lettuce leaves flatly over the cream cheese mixture to cover one half of the tortilla. Follow this with half of the turkey slices, placing in a single layer over the lettuce. The turkey should be evenly spread in one layer over about 3/4 of the tortilla (farther out than the lettuce).

Next, arrange 1 1/2 cheese slices in a single layer over the turkey (you may need to cut the slices in half or smaller to fit them around the tortilla in a single layer). You should continue to leave about 1/4 of the tortilla without additional toppings. This way, when the tortilla is rolled, toppings won’t spill out and prevent the pinwheel from staying rolled up.

Starting with the edge loaded with toppings, roll the tortilla towards the empty side. Keep the roll tight without ripping the tortilla. The edge left with only cream cheese will sort of ‘glue’ itself to the tortilla to keep the pinwheel from unraveling.

Optional: Refrigerate the pinwheel rolls for 1 hours before cutting so they stay together better.

First, cut and remove about 1.5 inches from each end of the roll. Note: The ends of the roll have less filling due to the circular shape of the tortilla and rolling procedure. I like to refer to those as “pinwheel scraps”. Still tasty, but not so pretty. All four ends (from two tortillas) plus about one more pinwheel is one serving.

Cut the remaining rolls into 1 inch or 1.5 inch sections.

Store in a tupperware or Pyrex container and eat within 3 days.