Wash the basil leaves very well, dry them, and then cut them finely with a knife. Reservation.

In a mixing bowl, place the cream cheese, olive oil, chopped basil leaves, pepper, and salt. Stir very well until all the ingredients are combined.

Select the wheat tortillas, one at a time. Lay the first one on a flat, clean surface like a table. Then spread the tortilla with a generous layer of the cream cheese that you made in the previous step. Spread the cream cheese very well, and make sure it reaches the ends.

Then top the tortilla with three or four slices of mozzarella cheese. Do not put cheese or pepperoni on the opposite end, which you will use to seal the pinwheel.

On top of the mozzarella, layer the pepperoni.

Finally, at one end, arrange some pieces of lettuce. If you want to add sauce like mayonnaise, this is the time.

Roll up the pinwheel, starting with the side where the lettuce is. So the lettuce is in the center. Squeeze it tight as you roll it up.

Using a bread knife, cut off the leftover, unfilled ends, about an inch from each side. Finally, cut the pinwheel into four slices of the same size and you're done. You can refrigerate them for an hour before serving so they are firm.