Sundried Tomato Pesto/BroccoSprout Pinwheels on Spinach Basil Tortillas

• 1 10" Spinach Basil Tortilla
• 1/8 cup oil-packed sun-dried tomatoes, drained
• 1 t. capers
• 1/3 cup room temperature cream cheese
• 1/4 T. chopped fresh basil
• 1/2 oz. chopped black olives
• 1/2 oz BroccoSprouts Broccoli Sprouts

In food processor combine sun-dried tomatoes, capers, cream cheese and basil. Process for about 10 seconds. Place in a bowl, add chopped black olives. Spread about 4 tablespoons to within an inch of the edge of a tortilla. Sprinkle evenly with a thin layer of BroccoSprouts. Roll up firmly, wrap in plastic wrap and place on cookie sheet. Proceed with the rest of the tortillas. Place completed pinwheels in refrigerator several hours or overnight. Remove plastic wrap and cut into 1" pieces. Makes 10 servings.