Pesto Pinwheel

Ingredients 

8 ounces cream cheese (softened)
1/2 cup pesto
2/3 cup shredded Parmesan cheese
Sun-dried tomatoes / Spinach * if you want to add a little extra
3 GF tortillas

Instructions

In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth.

Spread 1/3 of the mixture on top of one of the GF tortillas adding your sun-dried tomatoes/spinach.

Roll up GF tortilla tightly and wrap with plastic wrap.

Refrigerate for 2-4 hours then serve.

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