Mix ¾ cup of cream cheese with 1 tbsp of sun dried tomato and basil pesto.
Spread generous amount of cream cheese mix on each flavored tortillas.
Sprinkle sautéed spinach evenly on each tortillas.
Sprinkle generous amount of chopped sun dried tomatoes on each tortillas.
Spread spinach artichoke deep on each tortillas.
Sprinkle feta cheese on each tortillas.
Roll each tortilla tightly and each with saran wrap. Keep them in the fridge for 2-6 hours.
Unwrap saran wrap from each tortilla roll and cut 1.5 inch pinwheels. Serve them cold or room temperature!