In a medium bowl, combine shredded rotisserie chicken, softened cream cheese, and mayonnaise. Mix until smooth and creamy, about 1-2 minutes. Fold in mozzarella cheese, chopped sun-dried tomatoes, chopped fresh spinach, and Italian seasoning until evenly incorporated.

Set out large flour tortillas on a clean surface. Microwave tortillas for about 20 seconds to make them pliable. Spread the creamy filling mixture evenly across each tortilla, leaving about an inch at the edges.

Starting from one side, tightly roll each tortilla over the filling, pressing gently to ensure a snug wrap. Tuck in the edges as you roll.

Carefully slice each rolled tortilla into 1-inch pieces, using a gentle sawing motion to keep them intact.

Chill the sliced pinwheels in the refrigerator for at least 15 minutes before serving to enhance flavors.

Secure each pinwheel slice with a toothpick and arrange them on a platter with a fresh garnish.