Serves 5

Ingredients:

3-ounces sandwich style pepperoni (or 1 cup)
8 ounces cream cheese, softened
3 Tablespoons prepared pesto sauce
¼ cup green bell pepper, chopped
½ cup whole basil leaves, stems removed
5 8-inch whole wheat or pesto flour tortillas, room temperature

Directions:

1. In a food processor, using the pulse setting, process pepperoni until it is finely minced.  Transfer pepperoni to a bowl. 
2. Place cream cheese and pesto sauce in food processor and mix until well blended.Return pepperoni to food processor, add peppers and process until smooth.
3. Divide (about ¼ cup) mixture between 5 tortillas and spread to within ¼-inch around all the edges.  Place a row of basil leaves across the center of each tortilla.
4. Roll up tightly, wrap in plastic wrap and refrigerate for, at least, 2 hours.
5. Transport to picnic site in a chilled ice chest.  When ready to serve, cut in half on the diagonal.