In a medium sized bowl, blend cream cheese, pesto and parmesan cheese.

Take one tortilla, spread ¼ pesto mixture evenly across the tortilla, leaving going completely to the edge on one side (this will act as a seal). Sprinkle ¼ of the sun-dried tomatoes and ¼ of the black olives across the tortilla, leaving 1 inch at the edge that you covered with pesto. Evenly layer ¼ lb. of the turkey across the tortilla. Tightly roll the tortilla, ending with the edge with pesto, which will allow the roll to seal closed.

Roll this tightly in cling plastic wrap. Place in the refrigerator for at least two hours or overnight. When ready to serve, slice into 1” pieces and serve cool.

This can also be eaten as a wrap for your meal rather than as an appetizer. Feel free to add a layer of butter lettuce for a nice crunch.