In a food processor, place avocado, basil, 1 cup greens, lemon juice, garlic, walnuts and salt. Blend until smooth, leaving a little texture if desired.
Place the tortillas on a flat surface. Spread a couple spoonfuls of avocado pesto on each tortilla, leaving a small strip on one side of the tortilla bare. Top with the remaining greens.
Top each tortilla with half of the vegan deli slices, bell pepper, carrots and red cabbage.
Tightly roll up each tortilla towards the bare strip. Lay the tortillas seam sides down. Slice tortillas into ½-inch pinwheels.
Serve immediately or store in the fridge for up to 3 days.
