In a bowl, combine cream cheese, chopped sun-dried tomatoes, spinach, minced garlic, salt, and pepper. (ensure the spinach is well drained)

Mix well, ensuring all ingredients are well distributed.

Divide the filling among 4 flour tortillas, spreading it evenly to the edges.

Cover half of each with fresh basil leaves (leaving a bare edge for the tortilla to adhere to itself). Press the basil gently to hold it in place before rolling.

Roll the tortillas tightly from one end to the other, starting from the basil end. Once rolled, gently squeeze to compact the wrap and filling. You can serve them immediately, but chilling is recommended.

Once rolled, wrap the rolls individually in plastic and place them in the fridge for at least an hour to let the cream cheese set again and help the wraps stay rolled after cutting.

Place the wrap seam side down to cut once chilled. Use a sharp or serrated knife to carefully slice the tortillas into 1-inch rounds.

Use cocktail picks to secure them if you want to make a fancy finger food platter or arrange the pinwheel rounds on a serving platter.