Spread a tablespoon of cream cheese evenly over each flour tortilla. Next, place a layer of lettuce or salad leaves on top.
In a medium bowl, combine the shredded chicken, mayonnaise, mustard, and sundried tomatoes.
Season with salt and freshly ground black pepper to taste.
Spoon the chicken mixture over the prepared tortillas, spreading it out evenly. Scatter the grated cheddar over the chicken mixture.
Starting from one edge, roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
Using a sharp knife, slice each rolled tortilla into 3cm pinwheels. You can use toothpicks to secure each roll and prevent it from opening.
Serve immediately, or cover and refrigerate until ready to serve.
