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In a medium bowl, mix the cream cheese, spinach, sundried tomatoes, garlic powder and salt.
Spoon ½ of the filling over each tortilla and spread evenly. Layer with basil leaves.
Carefully fold edges inward and roll up tortilla. Cover with plastic film and refrigerate for 15 minutes or until ready to serve.
Using a serrated knife, cut wraps into ½” pinwheels and place on a platter.