Prepare the spread: In a small bowl, combine the softened cream cheese and Dijon mustard (if using). Stir until smooth.

1. Add the sun-dried tomatoes: Stir the chopped sun-dried tomatoes into the cream cheese mixture. Season with salt and pepper to taste.
2. Assemble the pinwheels: Lay one tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture onto the tortilla, leaving a small border around the edges.
3. Add the turkey and cheese: Layer 2-3 slices of turkey breast over the cream cheese mixture, followed by a sprinkle of shredded mozzarella cheese. If you’re using fresh basil, scatter it on top for added flavor.
4. Roll the tortilla: Starting from one edge, carefully roll the tortilla tightly around the fillings to form a log shape.
5. Slice into pinwheels: Using a sharp knife, slice the rolled tortilla into 1-inch wide pinwheels. Arrange the slices on a platter.
6. Serve: Serve immediately or refrigerate for up to 2 hours before serving for a colder, firmer texture.