Spread: mix cream cheese with grated Parmesan, grated garlic, finely sliced green onions, finely sliced basil, salt, and pepper to taste.
Build: Lay the tortillas on the working surface. Spread the cream cheese mixture evenly across the tortilla, leaving about ½ inch (1 cm) free all around. Top with lettuce leaves, deli turkey, pepperoni, slightly overlapping each layer of ingredients.
Rollup tightly. Wrap well in plastic wrap and refrigerate for at least 30 minutes or longer.
Cut: Remove the plastic wrap. Secure the roll-ups with toothpicks or wooden picks (Note). Use a good knife to slice the roll in between the picks. Arrange on a platter.
Use as many picks as necessary; it depends on the desired thickness of the pinwheels. I cut 7 pieces out of each tortilla, so I had 21 in the end.