Step 1

In a medium-sized bowl cream the softened cream cheese together with the garlic and onion powder and parmesan cheese.

Step 2

Add the chopped roasted red peppers and mix until combined.

Step 3

Spread the cream cheese mixture out evenly over the spinach tortillas right to the edge. Sprinkle with the olives and basil evenly.

Step 4

Roll the tortillas up tightly and then tightly wrap them in plastic wrap. Refrigerate for 2 -4 hours. When ready to serve, remove the plastic wrap and cut the tortillas widthwise into 1/2" slices.