To a medium bowl, add Vegan Cream Cheese (8 ounce), Daiya® 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 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Stir until well combined.
Add Fresh Spinach (2 cup) to the mixture and continue stirring until all ingredients are well mixed.
Lay out Tortilla (4), 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 Leaf (20) over the tortillas.
Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in refrigerator for up to 3 days.