In a small bowl, beat together the softened cream cheese and pesto until completely smooth and uniform in color. This prevents streaky bites and helps the spread adhere evenly.

Lay the tortillas on your work surface. If they feel stiff, microwave them uncovered for 10-15 seconds until pliable - this prevents cracking when you roll.

Divide the cream cheese mixture evenly among the tortillas, spreading it edge to edge with an offset spatula. Layer on the turkey, overlapping slices slightly, then scatter spinach leaves, roasted red peppers, and mozzarella evenly across each tortilla.

Starting from the edge closest to you, roll each tortilla away from you as tightly as possible without squeezing out the filling. Apply gentle, even pressure - the cream cheese acts as glue to hold everything together.

Transfer the rolls seam-side down to a plate and refrigerate uncovered for at least 15 minutes (or wrap tightly and chill up to 24 hours). Using a sharp chef's knife, slice each roll into 6 even pieces, wiping the blade clean between cuts for neat pinwheels.