Flour tortillas, 4, each about 8inches (20cm) in diameter
Mix the filling
Set aside three-fourths of the largest smoked salmon slices. Place the remaining slices in a food processor with the cream cheese, basil, chives, and ¼teaspoon pepper. Pulse to blend.
Assemble the pinwheels
Spread each tortilla with one-fourth of the cream cheese mixture. Divide the reserved salmon slices among the tortillas, placing them horizontally across the center. Starting from the bottom, roll up each tortilla firmly. Trim the ends and cut each roll into 6 pieces. Arrange the pinwheels on a platter and serve.