Dice the sun-dried tomatoes. Add to a bowl with the softened cream cheese, chopped spinach, minced garlic, grated Parmesan cheese, and salt. Stir thoroughly to combine.

Spread filling on tortillas (you can use a third if needed).  Try to spread the filling all the way to the edge of the tortillas.

Top with fresh basil leaves and then roll up tightly.

Use a serrated knife to slice each roll into 1 inch pieces. Cut the roll seam side down to help the pinwheels stay together.  Enjoy!