Slice the center ribs out of each Romaine lettuce leaf. (Tip: This makes the pinwheels easier to roll later.)

In a small bowl, whisk together the cream cheese and pesto.

Spread the pesto cream cheese mixture evenly across the 2 flatbreads. (Tip: Make sure to spread the mixture all the way to the edge of the flatbread.)

Top each with lettuce, basil, sun-dried tomatoes and sliced turkey.

Starting with a long side, roll each flatbread up into a tight roll, squeezing gently as you roll.

Using a sharp knife, slice each roll into ½”-¾” slices. Use toothpicks to help hold each slice together.

Serve immediately, or cover and chill for up to 24 hours.