Add the cream cheese, basil pesto, and parmesan cheese to a small bowl, and stir well to combine.

Divide mixture between each of the tortillas, and spread to the edges.

Arrange ¼ of the sun dried tomatoes on each tortilla.

Start at one end, and tightly roll the tortilla into itself, meeting at the either end.

Wrap tortilla in plastic wrap, and refrigerate for 1 hour, or until ready to serve.

Unwrap, and cut into one inch pieces, discarding (or snacking on) the ends.

Arrange on a platter or tray to serve.