To a medium bowl, add
Vegan Cream Cheese (8 oz)
Vegan Mozzarella Cheese (1 cup)
Sun-Dried Tomatoes in Olive Oil (2/3 cup)
Vegan Basil Pesto (1/2 cup)
Pecans (1/2 cup)
Garlic (1 tsp)
Ground Black Pepper (1/2 tsp)
. Stir until well combined.
Fresh Spinach (2 cups)
to the mixture and continue stirring until all ingredients are well mixed.
, divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5
Fresh Basil Leaves (20)
over each tortilla.
Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in the refrigerator for up to 3 days.