Basil and Sundried Tomato Tuna Rolls

Directions:

1. Place 1 tortilla on a large piece of plastic wrap.  Spread tortilla with 1 Tbsp. (1 oz.) cream cheese.
2. Place 5 basil leaves and the sundried tomatoes over the cream cheese.  Place 1  pouch of tuna over the basil and tomatoes. Repeat with the second tortilla.
3. Roll the tortillas tightly.  Wrap tightly in the plastic wrap and twist the ends to close it tightly around the tortilla.  It is okay if the ends get crushed a little. 
4. Place in the refrigerator for 2 – 4 hours or overnight. 
5. Unwrap the tortilla roll and place on a cutting board.  Slice into 1-inch pieces, discarding the ends.  Place pieces on a plate to serve.