In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of drained and finely chopped sun-dried tomatoes, 1 cup of thawed and squeezed-dry frozen spinach, 2 minced garlic cloves, and ½ cup of grated parmesan cheese. Blend the ingredients until creamy, about 3-5 minutes. Season with salt and pepper to taste, then set aside.

Lay out 4 large flour tortillas on a clean surface. Evenly spread half of the prepared filling mixture onto each tortilla, leaving a small border around the edges.

Layer 10 fresh basil leaves on top of the cream cheese filling on each tortilla.

Beginning at one edge, tightly roll up each tortilla. Secure each roll-up with plastic wrap.

Chill the wrapped roll-ups in the refrigerator for at least 1 hour.

When ready to serve, unwrap the roll-ups and slice each into ½-inch thick pieces.