Pesto Chicken Wraps
8 oz. goat cheese, at room temperature
8 oz. cream cheese, at room temperature
8 flour tortillas (12-inch), spinach or tomato flavored
16 oz. prepared pesto sauce
1 whole-roasted rotisserie chicken (4 lbs.), skin and bones removed, meat shredded
1 16-oz. jar sliced sun-dried tomatoes, oil drained
In a food processor, blend the goat cheese and cream cheese together until smooth and well combined.
Spread the cheese mixture on the tortillas with a back of a spoon, followed by a thin layer of pesto, chicken and sun-dried tomatoes.
Roll each wrap as tightly as possible into a large cylinder, wrap in plastic to keep them from drying out, and refrigerate at least 2 hours or overnight.
For serving, remove the plastic wrap and roll each sandwich in parchment paper, twisting each end to secure. Cut in half diagonally and serve. Cut in slices to serve as an appetizer.