Creamy, savory, and full of bright basil flavor, these Pesto Chicken Pinwheels make an easy no-bake appetizer for parties, picnics, or quick lunches.

4 large flour tortillas

3 cups cooked, shredded chicken

3 ounces goat cheese, softened

3/4 cup basil pesto

1/2 cup sliced sun-dried tomatoes

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1. In a food processor, combine the shredded chicken, goat cheese, and pesto. Pulse until the mixture is smooth and evenly blended.

2. Place one tortilla on a flat surface. Spread about 3/4 cup of the chicken mixture evenly to the edges.

3. Sprinkle one-quarter of the sun-dried tomatoes over the surface.

4. Roll the tortilla tightly into a log. Wrap firmly in plastic wrap and refrigerate for 2 hours to help it set.

5. Remove the wrap and slice the roll into 1/2-inch pinwheels. Repeat with remaining tortillas and serve.

Keep rolls tightly wrapped until slicing for clean edges. Chill fully for the best texture. Serve cold for optimal flavor.