Step 1: Lay one tortilla flat on a clean cutting board. Ensure it is soft and pliable; warm slightly if necessary to prevent cracking.
Step 2: Spread about 2 tablespoons of softened cream cheese (or hummus) evenly over the entire surface of the tortilla, leaving a small border around the edges.
Step 3: Sprinkle a quarter cup of shredded cooked chicken over the cream cheese layer, spreading it evenly.
Step 4: Distribute your 'rainbow' vegetables – red bell pepper, yellow bell pepper, grated carrots, and chopped spinach – evenly over the chicken. If using, sprinkle a light layer of shredded cheddar cheese.
Step 5: Season lightly with salt and black pepper.
Step 6: Starting from one edge, tightly roll the tortilla into a log. Press gently but firmly to create a snug roll, ensuring all fillings are tucked in securely. This is crucial for neat pinwheels.
Step 7: Repeat with the remaining five tortillas and fillings, creating six separate logs.
Step 8: Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period helps the wraps firm up, making them much easier to slice cleanly.
Step 9: Once chilled, unwrap each log and use a sharp knife to slice into 1-inch thick pinwheels. You should get 4 pinwheels per log, totaling 24 pinwheels.
Step 10: Arrange the pinwheels in lunchboxes, paired with fresh fruit, extra veggies, and a small container of dip if desired. Keep refrigerated until ready to serve.